Hot to Trot Chorizo Tarts
If you love chorizo, these Hot to Trot Tarts are for you! There is a hidden chorizo ball inside. The smell from the oven is heavenly. In terms of flavor, the chorizo brings smoky depth. Then layer on saltiness from the cheese, creaminess from the eggs, and spice from the red onion and jalapeno, and you have a memorable tart.
This recipe makes mini Hot to Trot Tarts, yet you can also make regular-sized tarts! Double the ingredients, use large flour tortillas and make the same number. That’s how this recipe started. Yet I love some minis whenever I can get them. Then I can make more recipes and have a mini food-tasting party!
Hot to Trot Chorizo Tarts
- 4 flour tortillas 6-8 inch
- ⅓ lb chorizo
- 3 eggs large
- 6 ounces whole milk
- 1 tbsp cilantro fresh, chopped
- ½ tsp chili powder
- salt to taste
- 3/4 cup pepper jack cheese freshly shredded
- 1 red onion small
- 6 jalapeno peppers small, seeded and cut into thin strips
- Preheat the oven to 375 °F
- Form chorizo into 16 even pieces and roll each into a ball. Press down on each ball to form a disk and cook in a non-stick skillet until brown on each side. Remove and place on paper towels to drain.⅓ lb chorizo
- Spray the muffin pan with non-stick spray. Cut each tortilla into four equal slices (triangles). Spray tortilla slices with spray. Place a tortilla quarter into each cup. Bake for 6-8 minutes until the edges begin to brown.4 flour tortillas
- In a bowl, whisk eggs, milk, cilantro, chili powder and salt until well incorporated.3 eggs, 6 ounces whole milk, 1 tbsp cilantro, ½ tsp chili powder, salt
- Place a chorizo piece into each tortilla cup. Fill cups evenly with egg mixture.
- Top with cheese and small onion rings separated.3/4 cup pepper jack cheese, 1 red onion
- Decorate by placing chili strips to form a star, tips together in the center and strips pointing outward.6 jalapeno peppers
- Bake for 15 minutes or until the egg mixture is firm when you jiggle the pan. Let cool for 2 minutes. Remove from cups with a small rubber spatula. Serve warm.
De Froid Tip: It's in the details
Making a design on the top of the tart brings visual stimulation to the plate. I could have easily chopped the jalapenos and added them to the filling, and they would have tasted great.
If our goal is to create food experiences, we need to think differently. Look at your ingredients. Look at particular colors or freshness factors. Is there one that looks like it should be the star of the show?
Showcasing one of two ingredients in a way that brings excitement makes memorable moments.
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.