Best 3 Chile And Cheese Tart Recipes

Indulge in the tantalizing flavors of Chile and Cheese Tart, where a delectable filling of juicy chiles, gooey cheese, and aromatic spices nestles within a flaky, golden crust. This savory delight is a symphony of textures and tastes that will captivate your senses. Discover three enticing variations of this classic recipe, each offering a unique twist on the beloved combination of chiles and cheese. Embark on a culinary journey as you explore the nuances of a classic Chile and Cheese Tart, a zesty Green Chile and Cheese Tart, and a tantalizing Chile Relleno Tart.

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CHEESE AND CHILE QUICHE

Cheese and Chile Quiche image

Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.

Categories Cheese Dairy Egg Pepper Brunch Bake Cinco de Mayo Lunch Monterey Jack Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 13

Ingredients

pastry dough
1 large garlic clove
3/4 teaspoon salt
1 lb poblano chiles (about 4 large), roasted and peeled
6 large eggs
1 cup whole milk
1/2 cup Mexican crema or heavy cream
2 tablespoons finely grated white onion (using small teardrop holes of a box grater)
1/2 teaspoon black pepper
1/2 lb Monterey Jack cheese, coarsely grated (2 1/2 to 3 cups)
Special equipment:
a 9-inch (2-inch deep) round fluted tart pan with removable bottom; pie weights or raw rice
pie weights or raw rice

Steps:

Put oven rack in middle position and preheat oven to 375°F.
Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
Mince garlic and mash to a paste with salt using side of a large knife.
Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.

CHILI CHEESE TART

Chili Cheese Tart image

"When I fix this flavorful appetizer, I have to keep an eye out for sneaky fingers," informs Rachel Nash from Pascagoula, Mississippi. "My family just can't resist sampling the cheesy wedges. They're delicious topped with salsa and sour cream."

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 10-14 servings.

Number Of Ingredients 6

Ingredients

1 package (15 ounces) refrigerated pie pastry (2 sheets)
1 can (4 ounces) chopped green chilies, drained
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon chili powder
Salsa and sour cream

Steps:

Place one sheet of pie pastry on an ungreased pizza pan or baking sheet. Sprinkle chilies and cheeses over pastry to within 1/2 in. of edges. Top with remaining pastry; seal edges and prick top with a fork., Sprinkle with chili powder. Bake at 450° for 10-15 minutes or until golden brown. Cool for 10 minutes before cutting into wedges. Serve with salsa and sour cream.

Nutrition Facts : Calories 196 calories, Fat 13g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 237mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

CHILE RELLENO TART

Chile Relleno Tart image

Categories Food Processor Cheese Egg Bake Cornmeal Hot Pepper Winter Bon Appétit Seattle Washington

Yield Serves 8

Number Of Ingredients 19

Ingredients

Crust
1 cup all purpose flour
3/4 cup blue cornmeal* or yellow cornmeal
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons (about) ice water
Filling
3 large fresh poblano** or New Mexico chilies
1 cup grated Gruyère cheese
1 cup grated mozzarella cheese
4 large eggs
3/4 cup whipping cream
3/4 cup crumbled soft fresh goat cheese (such as Montrachet), room temperature
1/4 cup ( 1/2 stick) butter, room temperature
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup grated Colby cheese
*Blue cornmeal is available at natural foods stores and some specialty foods stores.
**A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

Steps:

For crust:
Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
Preheat oven to 375°F. Lightly butter 11-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps. Place pan on heavy baking sheet. Bake until crust is set and edges begin to brown, about 20 minutes. If crust cracks, gently press small bits of reserved dough into cracks. Transfer pan to rack and cool.
For filling:
Char chilies over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop chilies.
Preheat oven to 375°F. Sprinkle Gruyère and mozzarella over bottom of crust. Sprinkle chilies over cheese. Combine eggs, cream, goat cheese, butter, salt and pepper in processor; blend well. Pour into crust. Sprinkle with Colby cheese.
Bake tart until filling is golden brown and set, about 25 minutes. Transfer to rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve warm or at room temperature.

Tips:

For a crispier crust, use a combination of all-purpose flour and cornstarch. Cornstarch helps create a flaky crust.
If you don't have a food processor, you can use a pastry blender or two knives to cut the butter into the flour.
Be sure to chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from shrinking in the oven.
When blind baking the crust, use pie weights or dried beans to weigh down the parchment paper. This will help prevent the crust from bubbling up.
For a creamier filling, use a combination of sour cream and mayonnaise.
If you don't have any fresh herbs, you can use dried herbs instead. Just be sure to use half the amount.
Serve the tart warm or at room temperature.

Conclusion:

This chile and cheese tart is a delicious and easy-to-make appetizer or main course. The creamy filling is packed with flavor, and the crispy crust is the perfect complement. Whether you're serving it to guests or enjoying it yourself, this tart is sure to be a hit.