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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.
Recipe submitted by TexMex Recipes
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