Select a size: | | | |
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 1 whole Hatch Chile Pepper, Chopped
- 2 cloves Garlic, Chopped
- ½ cups White Onion, Chopped
- 5 whole Eggs
- 3 Tablespoons Half-and-half
- 4 whole Slices Soppressata, Chopped (found In Deli Section)
- ⅓ cups Goat Cheese
- 1 dash Salt And Pepper
- 30 whole Athens Mini-Phyllo Tart Shells
Preparation Instructions
Preheat oven to 375ºF.
In a medium-sized skilled over medium high heat, spray with cooking spray and add pepper, garlic and onion. Saute for about 8 minutes, until the onions start to brown. Remove from heat.
In a medium bowl, whisk together eggs and half-and-half. Add in hatch chile mixture, soppressata, goat cheese, salt and pepper.
Pour egg mixture into the mini-tarts. Bake for 10 to 12 minutes, until tarts are crispy and egg mixture has set.
