Description
Savory tarts featuring jalapenos shaped like eyeballs for a festive look.
Ingredients
Scale
- 1 package (14.1 ounces) refrigerated pie crusts
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1 tablespoon minced fresh chives
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 small jalapenos, halved lengthwise and seeded
- 12 small black olive slices (for pupils)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard muffin tin.
- Unroll the pie crusts. Use a 3-inch round cookie cutter to cut out 12 circles from the dough. Gently press each circle into the cups of the muffin tin.
- In a medium bowl, mix the softened cream cheese, cheddar cheese, sour cream, chives, garlic powder, salt, and pepper until smooth.
- Spoon about one tablespoon of the cheese mixture into each pie crust cup.
- Take one jalapeno half and place it cut-side up on top of the cheese filling in each tart cup. This forms the ‘eyeball’ shape.
- Place a small slice of black olive in the center of each jalapeno half to create the pupil.
- Brush the edges of the pie crust lightly with the beaten egg wash.
- Bake for 18 to 20 minutes, or until the crust is golden brown and the filling is set.
- Remove from the oven and let cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool further.
Notes
- For a less spicy tart, remove all seeds and white membranes from the jalapenos before filling.
- You can prepare the cheese filling up to one day ahead and store it covered in the refrigerator.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 0
- Protein: 4
- Cholesterol: 35
Keywords: jalapeno tarts, appetizer, cheese filling, savory pastry, party food, eyeball tarts