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Mexican Mini Tarts

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Servings: Serves 12

Cook Time: 18 minutes

Prep Time: 45 minutes

Ingredients

Mexican Mini Tarts
13/4 cup Masa harina corn flour, stone ground
13/4 teaspoon Salt
11/4 cup Water
1/4 cup Vegetable oil
15 oz Canned refried beans, fat free
1/2 teaspoon Chili powder
1/4 teaspoon Cumin, ground
1/8 teaspoon Cayenne pepper
1/8 teaspoon Black pepper, freshly ground
1/4 cup Black olives, large, sliced
1/4 cup Salsa
3/4 cup Monterey jack cheese, shredded
1/2 cup Pepper jack cheese, shredded

Directions

Optional toppings: guacamole, chopped scallions, or chopped roasted red pepper
1. Preheat oven to 425 F. Spray 1 (24-cup) or 2 (12-cup) mini-muffin tins with vegetable cooking spray.
2. Make tart shells. Mix masa harina and salt in a medium bowl. Add water slowly, stirring mixture with a wooden spoon just until moistened. Add oil and stir until completely combined and mixture holds together, about 1 minute.
3. Shape dough quickly into walnut-size balls. Press flat with heels of hands, then press dough into prepared tin. Press gently with fingers until thin (its OK if sides of tarts are above rim). Trim excess.
4. Bake tart shells at 425 F for 18 minutes, until light brown and crisp. Cool in pan for 5 minutes, then remove from pan and cool on a wire rack for 5 to 10 minutes. Tart shells may be baked a day in advance and stored in an airtight container.
5. Prepare filling. Place refried beans in a medium bowl. Add chili powder, cumin, cayenne, salt, and black pepper. Mix thoroughly.
6. Assemble tarts. Preheat broiler. Arrange cooled tart shells on an ungreased baking sheet. Spoon scant 1 tsp. bean mixture into each shell. Top with a small amount of ground beef, chicken, or chorizo, if using.
7. Prepare topping. Arrange 3 olive slices on each shell and press down gently. Spoon 1/2 tsp. salsa on top of each shell. In a medium bowl, mix together both cheeses. Put a little cheese on top of each tart.
8. Broil tarts 2 to 3 minutes, until cheese is bubbly. Remove tarts from oven onto platter. If desired, top each with a dollop of guacamole, scallions, or roasted red pepper. Serve warm.
Source: Hannaford fresh Magazine, March - April 2009

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 188 kcal (9%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (27%)
Saturated Fat 14 g (70%)
Cholesterol 16 mg (5%)
Sodium 613 mg (25%)
Total Carbohydrates 26 g (8%)
Dietary Fiber 8 g (32%)
Protein 15 g (25%)
Vitamins
Vitamin A 204 IU (4%)
Vitamin C 7 mg (11%)
Minerals
Calcium 150 mg (3%)
Iron 12 mg (20%)

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