Lunch: Cherry-Jalapeño-Cream Cheese Tartlets
Kick up the flavor of an easy cream cheese crescent appetizer using chiles and cherries.
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Ingredients
1 jar (12 oz) cherry preserves
1/4 cup pickled sliced jalapeño chiles, drained
1/2 cup Progresso™ panko bread crumbs
1/2 cup pecan chips
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground turmeric
1/8 teaspoon salt
1 tablespoon butter, melted
1 can Pillsbury™ refrigerated Crescent Dough Sheet
1 egg, beaten
1/2 cup chives-and-onion cream cheese spread
2 tablespoons chopped fresh chives
Jalapeño chiles or sweet cherries with stems for garnish, if desired
Instructions
In blender container, place preserves and jalapeños; blend until almost smooth. Set aside. In medium bowl, combine bread crumbs, pecans, cayenne pepper, onion powder, garlic powder, celery salt, cinnamon, turmeric, salt and butter; mix well. Set aside.
Heat oven to 350 °F. Unroll dough sheet; press into 12x8-inch rectangle. Cut into 24 squares. Press 1 square in each of 24 ungreased mini muffin cups. Firmly press in bottom and up sides of cups, letting points of dough extend over edges of cups; brush points with beaten egg. Spoon 1 teaspoon cream cheese spread into each cup; top with 1/2 teaspoon cherry preserves mixture. Sprinkle each tartlet with 1 teaspoon of the bread crumb mixture.
Bake 11 to 16 minutes or until golden brown. Cool in pans 5 minutes.
Meanwhile, in 8-inch skillet, cook remaining bread crumb mixture over low heat 4 to 6 minutes, stirring frequently, or until golden brown.
To serve, sprinkle platter with toasted bread crumb mixture; place tartlets on bread crumbs. Sprinkle with chives. Serve with remaining cherry preserves mixture. Garnish with jalapeño chiles or cherries.*
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Nutrition Facts
Serving Size: 24
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |