Green Chili Tarts

Recipe: Appetizer : Green Chili Tarts - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1 cup flour

cup corn meal

tsp salt

2 oz ( stick) butter

2 oz cream cheese

1 tbl water

Tart Filling:

    2 (4 oz) can green chilies, chopped

    small jalapeno pepper, peeled, seeded and finely chopped

    cup milk

    1 egg

    tsp salt

    2 oz cheddar, shredded

    2 oz Monterrey Jack, shredded

Directions

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.






Latest Reviews

"To make this tart and creamy blue ribbon pie, egg yolks, lime juice and condensed milk are stirred..." - chef john

"A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic." - colleen

"This creamy alfredo sauce turns a busy weeknight dinner into something special. Serve it with..." - stephanie phillips

"Award Winning Soft Chocolate Chip Cookies Recipe and Video - Here's an Allrecipes classic and much-loved chocolate chip cookie recipe that uses instant pudding mix in the batter." - angie

"I've made this twice. Used Franks, a bit of Worcester and some red wine vinegar. Only 3 breasts, as this is for 2! Add a side of Mrs. Tt's Pierogies and a salad ... Great Meal! Will make again and may also change the ingredients! I love experimenting with flavors." - kim s.

"I've made this twice now with only the slightest tweaks (added a couple teaspoons of 'Italian Seasoning' mix from our co-op). It's absolutely perfection. Rich, just spicy enough to add interest, and no acid overload. I'm not a fan of tomato-based sauces, but I love this. So did my husband." - p g.8256

Happy cooking...