Tomato-Jalapeño Relish
1 large ripe tomato, diced
1 or 2 jalapeño peppers, seeded and minced
1 small onion, diced
1 clove garlic, minced
salt and ground pepper to taste
1 T. freshly squeezed lime juice, or to taste
2 T. chopped cilantro leaves, or to taste
Combine all ingredients in a glass bowl. Taste and adjust seasonings.
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Mexican Chicken-Chili Tart
4 boneless, skinless, split chicken breasts
(about 2 lbs.)
Tart Crust:
1 1/4 C. all-purpose flour
1 t. ground cumin
1 t. chili powder
1 t. paprika
1/4 t. crushed red pepper
1/4 t. garlic powder
1/4 t. salt
1/2 C. butter, cut into 1-inch pieces
3 T. ice water
2 dashes hot pepper sauce
Filling:
2 T. olive oil
1/2 t. ground cumin
1/2 t. chili powder
1/2 t. salt
2 C. cooked black beans, rinsed and
drained, divided
2 T. dairy sour cream
2 C. (8 oz.) shredded hot pepper cheese,
divided
1 C. yellow corn (about 1 11-oz. can),
drained
1 C. chopped red bell pepper
1 C. chopped green onions (about 6
onions), including tops
1 C. (4 oz.) shredded cheddar cheese
sour cream to serve (optional)
Cut chicken into bite-size pieces and refrigerate while preparing tart crust.
Preheat oven to 350°F. Combine flour, cumin, chili powder, paprika, red pepper,
garlic powder and salt in food processor bowl. Add butter and pulse until
mixture forms a ball. Press dough onto bottom and up sides of a 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 for 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 a large skillet, add chicken and saute until done. Stir in
cumin, chili powder, and salt; set aside. Puree 1 cup of the black beans and 2
T. 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, then remove from pan to serving
dish.
Serve warm or at room temperature with sour cream, if desired.
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