Preheat oven to 375. Generously grease 24 muffin cups. Heat 1 cup crisco and lightly fry tortilla quarters until golden but still pliable. Drain each quarter and place in muffin cup. Remove casings from chorizo, cut into 1/2 inch slices and fry in a separate skillet until well browned. Drain and set aside. In a bowl, whisk eggs until blended, whisk in cream, cilantro, ground chile and salt until well blended. Set aside. Divide chorizo among tortilla lined muffin cups. Top with egg mixture, then cheese, onions and peppers. Bake 15 to 20 minutes or until egg mixture is firm.
These reheat well. Place in foil in 350° oven for about 30 minutes.