• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Hot To Trot Tarts

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 2 tb Lard
  • 1 c Lard (or more; for frying
  • -tortilla quarters)
  • 6 Flour tortillas; quartered
  • 3/4 lb Chorizo
  • 6 Eggs
  • 1 1/2 c Light cream
  • 1 1/2 tb Chopped fresh cilantro
  • 1 ts Ground New Mexico hot red
  • -chile
  • 3/4 ts Salt
  • 1 1/2 c Grated Monterey Jack
  • 1 sm Red onion; sliced very
  • -thin; separated into rings
  • 12 sm Fresh hot chiles;
  • -seeded; cut in 8 strips


Generously grease 24 muffin cups, using 2 Tbs lard. Then heat 1 cup lard
in a large, heavy skillet over medium-high heat and lightly fry tortilla
quarters until golden, but still pliable. Quickly drain and place in a
'curl' in each muffin cup. Remove casings from chorizo and cut in 1/2 inch
sliced and fry in another skillet until well browned. Drain well and set
aside. In a bowl, whisk eggs until blended; whisk in cream, cilantro,
ground chile and salt until well blended. Set aside. Preheat oven to 375.
Evenly divide chorizo among tortilla-lined cups, top evenly with egg
mixture, then with cheese & onion rings. Place 4 chile strips on each tart,
with tips together in center & strips radiating out to edges. Set tarts on
center rack of oven and bake 15-20 minutes or until egg mixture is firm.
Makes 24 tarts.

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