Mexican Chicken-Chili Tart Recipe

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Ingredients:

Serving

4 goldkist farms boneless skinless chicken breasts, split (about 2 lb)
1 1/4 cups all-purpose flour
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1/4 tsp crushed red pepper flakes
1/4 tsp garlic powder
1/4 tsp salt
1/2 cup butter , cut into 1-inch pieces
3 tbsp ice water
2 dashes hot pepper sauce
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
2 cups cooked black beans, rinsed and drained, divided
2 tbsp sour cream
2 cups shredded jalapeno pepper cheese, divided
1 cup corn (about 1, 11-oz can)
1 cup chopped red bell pepper
1 cup chopped green onion , including tops (about 6 onions)
1 cup shredded cheddar cheese

Directions:

Cut chicken into bite-size pieces and refrigerate while preparing tart crust.
Preheat oven to 350ºF.
Combine flour, cumin, chili powder, paprika, red pepper, garlic powder and salt in food processor bowl. Add butter and pulse until mixture resembles coarse meal, or use pastry blender to cut in butter. Add ice water and hot pepper sauce and pulse or stir with a fork until mixture forms a ball.
Press dough onto bottom and partially up sides of 10-inch tart pan with removable bottom.
Line tart shell with foil and fill with raw rice or dried beans to weight the shell.
Bake in center of preheated oven 10 minutes. Remove from oven, remove foil with rice, and return tart shell to oven to bake an additional 10 to 15 minutes, or until golden. Cool on rack while making filling.
Heat olive oil in large skillet, add chicken and sauté until done. Stir in cumin, chili powder and salt; set aside.
Puree 1 cup of the black beans and 2 tablespoons sour cream in food processor or blender. Spread mixture over bottom of cooled crust.
Top with half of the cooked chicken, one cup of the hot pepper cheese, corn, red bell pepper, green onions, remaining cup black beans, remaining chicken, and remaining cup hot pepper cheese.
Sprinkle top of tart with cheddar cheese and bake in preheated oven 20 to 30 minutes or until heated throughout and cheese is melted.
Let tart cool 15 minutes.
To serve, remove tart from pan and place on serving dish. Serve warm or at room temperature with sour cream, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	643.2 Kcal (2693 kJ)
Calories from fat	278.23 Kcal
		% Daily Value*
Total Fat	30.91g	48%
Cholesterol	70.75mg	24%
Sodium	921.63mg	38%
Potassium	967.76mg	21%
Total Carbs	70.83g	24%
Sugars	3.33g	13%
Dietary Fiber	9.53g	38%
Protein	22.18g	44%
Vitamin C	27.3mg	45%
Vitamin A	0.7mg	25%
Iron	14mg	78%
Calcium	371.9mg	37%

Amount Per 100 g
Calories	268.07 Kcal (1122 kJ)
Calories from fat	115.96 Kcal
		% Daily Value*
Total Fat	12.88g	48%
Cholesterol	29.49mg	24%
Sodium	384.11mg	38%
Potassium	403.34mg	21%
Total Carbs	29.52g	24%
Sugars	1.39g	13%
Dietary Fiber	3.97g	38%
Protein	9.25g	44%
Vitamin C	11.4mg	45%
Vitamin A	0.3mg	25%
Iron	5.8mg	78%
Calcium	155mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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