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Jalapeno Pie Mini Tarts

Jalapeno Pie Mini Tarts

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


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


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!


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.