Green Chili Tarts

Cornmeal Crust:
• 1 cup flour
• ½ cup corn meal
• ¼ tsp salt
• 2 oz ( ½ stick) butter
• 2 ½ oz cream cheese
• 1 tbl water
  Tart Filling:
• 2 (4 oz) can green chilies, chopped
• ½ small jalapeno pepper, peeled, seeded and finely chopped
• ¼ cup milk
• 1 egg
• ¼ tsp salt
• 2 oz cheddar, shredded
• 2 oz Monterrey Jack, shredded

  Preheat oven to 400. Mix crust ingredients into a dough (can use food processor). Divide into 48 chunks. Press into mini-muffin pan. Prick crusts and bake 10 minutes.

  Mix all ingredients except cheeses. In each tart place a small amount of each cheese. With a small spoon, add egg chili mixture. Bake 15-20 minutes or until browned. Serve at room temperature with salsa.