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 SnacksRated 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
1 cup flour
½ cup corn meal
¼ tsp salt
2 oz ( ½ stick) butter
2 ½ oz cream cheese
1 tbl water
2 (4 oz) can green chilies, chopped
½ small jalapeno pepper, peeled, seeded and finely chopped
¼ cup milk
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.
"My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted. ..." - shelly white
"10 out of 10 made exactly as the recipie said. It was certainly a hit the chicken was moist and the sauce was amazing thanks for sharing" - jasjaycoop
"A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with..." - jess
"This is an awesome recipe...however, I did saute 1/2 and onion and 3 slices of thick cut bacon to begin with. It was a big hit with my husband and myself." - jsn.yleo
"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 make it my instant pot and it's fabulous and easy. I saute the veggies on the saute function and then once all of the ingredients have been added, I cook it on high pressure for 15 min and then let it do a natural release. After it's cooled a little, I run it though my Vitamix to make it smooth. This has ... " - wendy l.