Ingredients:
Chili-Cheese Crust:
1 1/4 cups flour
3/4 cup yellow cornmeal
1/2 cup shredded Monterey Jack cheese with peppers
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/2 cup cold butter, cut into pieces
1 large egg, lightly beaten
2 tablespoons ice water
Black Bean Salsa:
1 (15 ounce) can black beans, drained
2 canned chipotle chiles in adobo sauce, minced
3 green onions, chopped
1/2 cup finely chopped sweet yellow pepper
1 plum tomato, finely chopped
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
Directions:
Tart dough:
•Combine first 8 ingredients in a food processor; pulse until blended
•Add egg and ice water; process just until the mixture forms a ball.
•Divide dough in half; shape each half of dough into 16 (1 inch) balls. Press balls into lightly greased mini muffin pan.
•Bake tartlet shells at 450˚ for 8 minutes or until lightly browned. Cool in pans 10 minutes; remove shells to wire racks to cool completely.
Black Bean Salsa:
Mix it all up. Chill at least 1 hour.
Putting tartlets together:
•Spoon 1 tablespoon of Black Bean Salsa into each shell; garnish, if desired with small dollop of sour cream and sprig of cilantro and/or green onion. Serve at room temperature.
