Recipe

Mexican Cornmeal-bean Tart Hors D Ouvres Recipe

	Busmamawilliams / All my dishes 1 year, 3 months ago When i'm cooking Mexican food for guests, I like to start off with these little refried-bean tarts. They're pretty easy to make & they make a nice presentation. Prep:20m Cook:20m Servings:8	Busmamawill
	appetizer mexican colorful cheesy

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Ingredients

For pastry:

2 cups sifted white flour

1 teasp. salt

1 cup cornmeal

2/3 cup shortening

2/3 cup cheddar cheese; grated

2/3 cup water

For filling:

1 can ( 15.5 ounces ) refried beans

3/4 cup monterey jack cheese; grated

1/4 teasp. garlic salt

2 Tbsps. red chili sauce

1 and 1/2 teasps. crushed, dried red pepper flakes

1/4 teasp. chili powder

2 Tablesps. butter

Directions

To make pastry shells: Sift together flour & salt; stir in cornmeal. Cut in the shortening until mixture resembles fine crumbs. Stir in grated cheddar cheese. Sprinkle the water over mixture, tossing lightly with a fork, until pastry is uniformly dampened. Roll to about 1/8 inch thickness on a lightly floured surface. Cut with a 2-inch biscuit cutter. Press circles into tiny tart cups; ruffling edges. Bake in hot ( 400 degrees F. ) oven for 10 to 13 minutes. Place on racks to cool & carefully remove tart shells from tart pans.To make filling: Combine all filling ingredients in top of a double-boiler.Fill bottom of double-boiler 1/4 full of water & bring to boil. Place top of double boiler on bottom & heat filling mixture, stirring often, until completely hot & cheese melts. Spoon filling into cornmeal tarts & serve hot, with a leaf or two of fresh cilantro on each tart.

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