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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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This Southwestern appetizer sports a red and green filling with spicy flavor. Ingredients:
1 1/4 cups all-purpose flour |
3/4 cup yellow cornmeal |
1/2 cup (2 ounces) shredded monterey jack cheese with peppers |
1 teaspoon salt |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/2 teaspoon garlic powder |
1/2 teaspoon ground red pepper |
1/2 cup cold butter, cut into pieces |
1 large egg, lightly beaten |
2 tablespoons ice water |
black bean salsa |
garnishes: sour cream, fresh cilantro |
Directions:
1. Combine first 8 ingredients in a food processor; pulse until blended. Add butter; pulse until mixture is crumbly. Add egg and ice water; process just until the mixture forms a ball.
2. Divide dough in half; shape each half of dough into 16 (1 ) balls. Press balls into lightly greased miniature (1 3/4 ) muffin pans, pressing evenly into bottom and up sides.
3. Bake tartlet shells at 450° for 8 minutes or until lightly browned. Cool in pans 10 minutes; remove shells to wire racks, and cool completely.
4. Spoon 1 tablespoon Black Bean Salsa into each tartlet shell; garnish, if desired. Serve at room temperature.
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