“These 'hot' mini cheese and jalapeno tarts are always the first to go at parties. They are quick and easy to make.” - by AGENT86
Ingredients
Adjust Servings
Original recipe yields 24 mini tarts
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
Amount Per Serving (24 total)
- Calories
- 53 cal
- 3%
- Fat
- 4.1 g
- 6%
- Carbs
- 0.2 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"Egg was messy!! Was more like a mini omelet than a tart. Probably will not make again...." See more"
Ness
"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 ..." See morethem warm, but still taste amazing once they cool down. Definitely a great recipe that I will be keeping and making again and again! "
MBKRH
"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 ..." See moreat 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."
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