Mini Chicken Fajita Tarts

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Sometimes the most wonderful things happen from leftovers….

As I mentioned in the post Whipped Ricotta and Roasted Tomato Tart I recently purchased a mini tart kit at Williams and Sonoma.

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Lately it’s become one of the  most used pans in my kitchen and I’ve been cranking out little mini pies several times a week. Consequently I’ve also had some extra pie crust dough lying around. (Leftover #1)

In yesterdays post I made Chicken Fajitas on a Stick and in my typical fashion I made a few extra skewers. (Leftover #2)

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At first I was going to turn these chicken skewers into empanadas but then I saw my little tart pan. While I love empanadas, I know it would be easier and faster to turn these into little tarts.

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These tartlets tasted just like my favorite chicken taquitos just in bite sized form making these Mini Chicken Fajita Tarts perfect for any occasion from a sporting event party to brunch or in this case dinner 🙂

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Warning though these tasty little tarts don’t last long…. The husband and I easily finished off an entire pan.

How do you transform your leftovers into something new?

Enjoy!!!

 

Mini Chicken Fajita Tarts

Ingredients:

1 Pie Crust

2 Chicken Fajita Skewers

2 Tablespoons Salsa

1/2 Cup Grated Cheddar + 1/4 Cup Grated Cheddar

1/4 Chopped Cilantro

Directions:

Pre-Heat the oven to 400 degrees

Remove the grilled lime wedges from the end of each skewer.  Slide the chicken and peppers from each skewer into the bowl of a food processor along with the juice from the grilled limes and 2 tablespoons of salsa.  Run the machine until there are no large chunks of chicken or peppers remaining.  Add in the chopped cilantro and grated cheese and run the machine until well combined.

Roll out the pie crust and using the provided cutter cut out 12 pie crust then with the tamper press the pie crust into the well for each tart.

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Fill each tart with a spoonful of the chicken mixture and top with a pinch of the remaining 1/4 cup grated cheese.

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Bake the tarts at 400 degrees for 20 minutes turning the pan 180 degrees halfway through.

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Serve with your favorite salsa.

*If you don’t have a mini tart pan / kit use a 3 inch cookie cutter and a 12 cup muffin tin.

Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

16 thoughts on “Mini Chicken Fajita Tarts”

    1. Thanks Mel !!! Is it wrong I usually make extra food for dinner just so I can do something with the leftover?? I love playing mad scientist in the kitchen 🙂 especially when there is pie crust around!!

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