| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
|
|
Pastry dough |
| 2 |
|
Jars (12-oz) of whole habanero peppers |
| 1 |
pk |
(8-oz) of regular or low-fat cream cheese |
| 1/2 |
c |
Low-fat or nonfat sour cream |
| 1 |
ts |
Dried parsley flakes |
| 2 |
oz |
Unsalted; unoiled cashew nuts, chopped fine |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Coarse-grind black pepper |
| 1/8 |
c |
Water; about |
| 1/8 |
c |
Milk; about |
INSTRUCTIONS
Wear rubber gloves and work outdoors or in a well-ventilated kitchen. Pour
off the vinegar in which the habaneros are packed and save it to use in
seasoning salads. Rinse the peppers well several times in water, remove and
discard the stems and seeds, and set the peppers aside on paper towels to
dry.
Mix the cream cheese and sour cream together thoroughly. Add parsley,
chopped cashews, salt and black pepper and stir until well blended. Using
an espresso spoon or your gloved fingers, stuff the habaneros with this
mixture.
Roll pastry dough out thin, and use a cup or lid to cut it into circles
approx. 3 1/2" in diameter. Place one stuffed habanero in each circle. With
your finger, apply a light coating of water to the edge of the dough, fold
over, and seal. Prick an air hole in the top of each tart.
Place the tarts on a greased cookie sheet and bake at 450 degrees until
crust is golden brown (approx. 15 minutes). About 5 minutes before they are
finished, brush the top of each tart lightly with milk; discard any
remaining milk. Remove tarts from the oven and allow to cool for up to 2
hours before serving. Makes approx. 50 hors d'oeuvres.
Posted to CHILE-HEADS DIGEST V4 #215 by supervisor@scudder.sbceo.k12.ca.us
(Senor Chile Monger) on Nov 25, 1997
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