These 'hot' mini cheese and jalapeno tarts are always the first to go at parties. They are quick and easy to make.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Grease mini tart pans.

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  • Placed desired amount of jalapenos in tart pans. Cover with Monterey Jack cheese. Fill almost to the top with egg. Sprinkle with parsley.

  • Bake in the preheated oven 10 minutes, or until firm and lightly browned. Cool 1 to 2 minutes before removing from tart pans.

Nutrition Facts

52.8 calories; protein 3.9g 8% DV; carbohydrates 0.2g; fat 4.1g 6% DV; cholesterol 54.8mg 18% DV; sodium 67.8mg 3% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2008
These were great! I dont know what people are talking about with the egg being messy mine turned out wonderfully and tasted great! I made them for a cocktail party and they were perfect as I served them warm but still taste amazing once they cool down. Definitely a great recipe that I will be keeping and making again and again! Read More
(16)

Most helpful critical review

Rating: 1 stars
01/25/2004
Egg was messy!! Was more like a mini omelet than a tart. Probably will not make again. Read More
(20)
24 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
01/25/2004
Egg was messy!! Was more like a mini omelet than a tart. Probably will not make again. Read More
(20)
Rating: 5 stars
06/21/2008
These were great! I dont know what people are talking about with the egg being messy mine turned out wonderfully and tasted great! I made them for a cocktail party and they were perfect as I served them warm but still taste amazing once they cool down. Definitely a great recipe that I will be keeping and making again and again! Read More
(16)
Rating: 4 stars
10/11/2007
Yum! These were tasty fast and easy to make. I didn't have Monterey Jack cheese so I used a combination of mozzarella and cheddar. The egg wasn't very messy but I baked these for about 25 minutes at 420 (my oven never sets the exact temp you want it's always off about five degrees.) And once you let them cool like specified they harden up a bit so they shouldn't be soggy at all. So good I'll be making this again thanks Jim. Read More
(15)
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Rating: 5 stars
01/25/2004
I love this recipe - I am a big fan of jalapeno pie and this is a great alternative. Much lower on the carbs! This is so easy and the little 'tarts' are delicious. I make these all the time now to have on hand for a grab and go breakfast or for an afternoon snack. I like them at room temp or even cold from the frig. I also prefer to make these in muffing tins. Read More
(8)
Rating: 5 stars
01/02/2009
These were so fast and easy i cooked some bacon and put that in also yum i also added alot more jal make a fast and easy snack Read More
(7)
Rating: 5 stars
09/25/2008
These are a favorite with my family for parties and as a fun side for mexican dishes. The egg is less messy if you take your time pouring it in from a measuring cup. It is tedious but SO worth it! Read More
(7)
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Rating: 5 stars
10/18/2011
I have made these over and over again for the last year. They are a spectacular way to use up all of the peppers in my garden. I just add the raw cut up garden peppers (Jalapenos habaneros or whatever else is on hand)then follow the same recipe. This is also good with cilantro instead of the parsley. I have also done this with a TSP Garlic salt TB of Cumin and a TB of coriander for a Mexican twist. This recipe has never let me down no matter how I switch it up. Read More
(5)
Rating: 5 stars
12/16/2010
Really delicious. Used cheddar instead of monterey jack and was very careful when pouring the egg. Loved 'em! Read More
(4)
Rating: 5 stars
03/12/2010
These were a big hit at work and at home! Very quick and easy. Love it! Read More
(4)