Chile Relleno Tarts

I’m still cooking Mexican food this week and I made some mini Chili Relleno tarts for a party for Saturday.  I love creating recipes for any party, especially a themed party.  This is one of the appetizers I’m serving for a co-ed baby shower with a Mexican theme on Cinco de Mayo.  I love Mexican food and these tarts are a nod to the traditional Chile Relleno that I love but in a sweet little bite as an appetizer.

 

Ingredients

2 teaspoons olive oil

½ cup chopped onion

2 cloves garlic, chopped

8 ounces of cream cheese, softened

2 eggs

1 teaspoon dried oregano

1 teaspoon chili powder

½ teaspoon coarse ground black pepper

Pinch of salt

1 4 oz. can diced Hatch chilies, mild or hot

1 4 oz. jar of diced pimientos, drained

½ cup crumbled Cotija cheese

½ cup shredded sharp cheddar cheese

2 packages of phyllo cups (15 in each package)

Directions

• Preheat oven to 350 degrees F
• Over medium heat, pour the olive oil in a small sauce pan and add the onion and garlic and sauté for 5 minutes, stirring occasionally, set aside to cool.
• In a medium mixing bowl, combine the cream cheese and eggs and whip by hand or with a mixer and blend until smooth
• Add the oregano, chili powder, black pepper, salt, chilies and pimientos, stir until well combined
• Stir in the Cotija cheese and the cheddar cheese
• Spoon into the phyllo cups and bake on a parchment lined sheet pan for 20 minutes or until golden brown. Let cool for 5 minutes and serve immediately.  Makes 30 mini tarts.