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Title: Hot To Trot Tarts Categories: Appetizer Yield: 12 Servings 2 tb Lard 1 c Lard (or more; for frying -tortilla quarters) 6 Flour tortillas; quartered 3/4 lb Chorizo 6 Eggs 1 1/2 c Light cream 1 1/2 tb Chopped fresh cilantro 1 ts Ground New Mexico hot red -chile 3/4 ts Salt 1 1/2 c Grated Monterey Jack 1 sm Red onion; sliced very -thin; separated into rings 12 sm Fresh hot chiles; -seeded; cut in 8 strips Generously grease 24 muffin cups, using 2 Tbs lard. Then heat 1 cup lard in a large, heavy skillet over medium-high heat and lightly fry tortilla quarters until golden, but still pliable. Quickly drain and place in a 'curl' in each muffin cup. Remove casings from chorizo and cut in 1/2 inch sliced and fry in another skillet until well browned. Drain well and set aside. In a bowl, whisk eggs until blended; whisk in cream, cilantro, ground chile and salt until well blended. Set aside. Preheat oven to 375. Evenly divide chorizo among tortilla-lined cups, top evenly with egg mixture, then with cheese & onion rings. Place 4 chile strips on each tart, with tips together in center & strips radiating out to edges. Set tarts on center rack of oven and bake 15-20 minutes or until egg mixture is firm. Makes 24 tarts. From the (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |