Mexican Chicken Chili Tart
Transform your dinner routine with this vibrant and hearty Mexican Chicken Chili Tart! This irresistible recipe combines a flaky, golden puff pastry base with a flavorful filling made from shredded chicken, black beans, sweet corn, and a medley of bold spices like cumin, chili powder, and smoked paprika. Topped with a generous sprinkle of shredded Mexican cheese blend and finished with fresh cilantro and zesty lime wedges, this rustic tart is the perfect centerpiece for any meal. Quick to prepare in just under an hour, it's a delightful fusion of crispy, cheesy, and spicy goodness that’s ideal for family dinners, casual gatherings, or even a Tex-Mex-inspired weeknight treat.
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Recipe Information
Ingredients
- 2 cups cooked chicken breast (shredded)
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 1 medium bell pepper (diced, any color)
- 3 garlic cloves (minced)
- 14.5 ounces canned diced tomatoes (with juice)
- 1 cup black beans (rinsed and drained)
- 1 cup frozen corn kernels
- 1.5 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet store-bought puff pastry (thawed)
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 lime wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and cook for 5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced tomatoes (with juice), black beans, frozen corn, cumin, chili powder, smoked paprika, salt, and black pepper. Mix well and bring to a simmer.
Cook for about 10 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and stir in the shredded chicken.
On a lightly floured surface, roll out the puff pastry to a 12-inch square. Transfer it to the prepared baking sheet.
Spoon the chicken chili mixture onto the center of the puff pastry, leaving a 1-inch border around the edges.
Sprinkle the shredded Mexican cheese blend evenly over the top of the chicken chili mixture.
Fold the edges of the puff pastry up and over the filling, overlapping slightly to form a rustic tart edge.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and serve with lime wedges for squeezing over individual slices.
Nutrition Facts
Calories |
3570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 5297 mg | 230% | |
| Total Carbohydrate | 273.3 g | 99% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 35.0 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1106 mg | 85% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3857 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
