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Category: Hot
Prep Time: Cook Time: Total Time:
24 won ton wrappers
Vegetable oil
1 (8 oz) pkg cream cheese, softened
1 tsp prepared horseradish
1/2 tsp ground cumin
1/2 to 1 fresh jalapeno pepper, seeded and minced fine
4 oz shredded cheddar cheese
1 medium tomato
Sliced black olives, garnish
Preheat oven to 350. Brush mini muffin tins (enough tins to make 24 tarts) with oil. Place a wrapper in each cup, flattening wrinkles to the sides of the cups. Brush lightly with oil. Bake at 350 for 10-15 minutes, until light brown and crisp.
Meanwhile, beat cream cheese in a bowl with horseradish and cumin until fluffy. Stir in minced jalapeno and cheddar cheese. Chop tomato and set aside. Slice olives
When won ton cups are done, remove from oven and fill each cup with a tbsp or so of cheese mixture. Top with chopped tomato and one olive slice. May be made a day in advance and refrigerated. Makes 24
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SOUTHWESTERN APPETIZER TARTS
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Category: Hot
Prep Time: Cook Time: Total Time:
24 won ton wrappers
Vegetable oil
1 (8 oz) pkg cream cheese, softened
1 tsp prepared horseradish
1/2 tsp ground cumin
1/2 to 1 fresh jalapeno pepper, seeded and minced fine
4 oz shredded cheddar cheese
1 medium tomato
Sliced black olives, garnish
Preheat oven to 350. Brush mini muffin tins (enough tins to make 24 tarts) with oil. Place a wrapper in each cup, flattening wrinkles to the sides of the cups. Brush lightly with oil. Bake at 350 for 10-15 minutes, until light brown and crisp.
Meanwhile, beat cream cheese in a bowl with horseradish and cumin until fluffy. Stir in minced jalapeno and cheddar cheese. Chop tomato and set aside. Slice olives
When won ton cups are done, remove from oven and fill each cup with a tbsp or so of cheese mixture. Top with chopped tomato and one olive slice. May be made a day in advance and refrigerated. Makes 24
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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