These ‘hot’ mini cheese and jalapeno tarts are always the first to go at parties. They are quick and easy to make.
Original recipe makes 24 mini tarts
Ingredients
1 (16 ounce) jar sliced jalapeno peppers
1 (8 ounce) package shredded Monterey Jack cheese
6 eggs, beaten
1 tablespoon dried parsley
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PREP
5 mins
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COOK
10 mins
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READY IN
15 mins
Directions
- Preheat oven to 425 degrees F (220 degrees C). Grease mini tart pans.
- Placed desired amount of jalapenos in tart pans. Cover with Monterey Jack cheese. Fill almost to the top with egg. Sprinkle with parsley.
- Bake in the preheated oven 10 minutes, or until firm and lightly browned. Cool 1 to 2 minutes before removing from tart pans.
Nutrition
Calories: 53 kcal
Carbohydrates: 0.2 g
Cholesterol: 61 mg
Fat: 4.1 g
Fiber: 0 g
Protein: 3.9 g
Sodium: 79 mg