Jalapeno Pie Mini Tarts Recipe - Allrecipes.com
Jalapeno Pie Mini Tarts Recipe
  • READY IN 15 mins

Jalapeno Pie Mini Tarts

Recipe by  

"These 'hot' mini cheese and jalapeno tarts are always the first to go at parties. They are quick and easy to make."

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Ingredients Edit and Save

Original recipe makes 24 mini tarts Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease mini tart pans.
  2. Placed desired amount of jalapenos in tart pans. Cover with Monterey Jack cheese. Fill almost to the top with egg. Sprinkle with parsley.
  3. Bake in the preheated oven 10 minutes, or until firm and lightly browned. Cool 1 to 2 minutes before removing from tart pans.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2008

These were great! I dont know what people are talking about with the egg being messy, mine turned out wonderfully and tasted great! I made them for a cocktail party and they were perfect as I served them warm, but still taste amazing once they cool down. Definitely a great recipe that I will be keeping and making again and again!

 
Most Helpful Critical Review
Jan 25, 2004

Egg was messy!! Was more like a mini omelet than a tart. Probably will not make again.

 

21 Ratings

Oct 11, 2007

Yum! These were tasty, fast, and easy to make. I didn't have Monterey Jack cheese, so I used a combination of mozzarella and cheddar. The egg wasn't very messy, but I baked these for about 25 minutes at 420* (my oven never sets the exact temp you want, it's always off about five degrees.) And, once you let them cool like specified, they harden up a bit, so they shouldn't be soggy at all. So good, I'll be making this again, thanks Jim.

 
Jan 25, 2004

I love this recipe - I am a big fan of jalapeno pie and this is a great alternative. Much lower on the carbs! This is so easy and the little 'tarts' are delicious. I make these all the time now to have on hand for a grab and go breakfast or for an afternoon snack. I like them at room temp or even cold from the frig. I also prefer to make these in muffing tins.

 
Jan 02, 2009

These were so fast and easy, i cooked some bacon and put that in also, yum,i also added alot more jal, make a fast and easy snack,

 
Sep 25, 2008

These are a favorite with my family for parties and as a fun side for mexican dishes. The egg is less messy if you take your time pouring it in from a measuring cup. It is tedious but SO worth it!

 
Oct 18, 2011

I have made these over and over again for the last year. They are a spectacular way to use up all of the peppers in my garden. I just add the raw cut up garden peppers (Jalapenos, habaneros or whatever else is on hand)then follow the same recipe. This is also good with cilantro instead of the parsley. I have also done this with a TSP Garlic salt, TB of Cumin and a TB of coriander for a Mexican twist. This recipe has never let me down no matter how I switch it up.

 
Dec 16, 2010

Really delicious. Used cheddar instead of monterey jack, and was very careful when pouring the egg. Loved 'em!

 

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Nutrition

  • Calories
  • 53 kcal
  • 3%
  • Carbohydrates
  • 0.2 g
  • < 1%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 79 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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