South Of The Border Chicken Pizza Tart Recipes

SOUTH OF THE BORDER CHICKEN

Steps:

• Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
• Spread the rice in a greased 9x9 pan.
• Top with peppers and chicken.
• Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
• Bake 350 degrees for 25-30 minute.

SOUTH-OF-THE-BORDER QUICHE

Steps:

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

SCOTTISH BORDER TART

Steps:

• Pre-heat oven to 190°C, 375°F.
• Lightly grease a 7 inch Baking tin.
• Roll out the pastry and line the baking tin.
• Gently melt the butter and sugar together in a pan.
• Leave to cool and then add the dried fruit, walnuts and cherries.
• Stir in the beaten egg.
• Place the mixture in the pastry-lined baking tin.
• Cook in oven for 25 to 30 minutes or until pastry is lightly browned.
• Allow to cool.
• Mix together the icing sugar and lemon juice and spread over the tart.
• Allow to set before serving.

SOUTH-OF-THE-BORDER CHICKEN PIZZA TART

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Season the chicken breast with a bit of salt and pepper, and sauté in some butter and olive oil over medium heat.
• 4. Remove from the pan, shred and reserve.
• 5. Add the melted butter to the bottom of the tart pan.
• 6. Place in the refrigerator and allow it to cool, about 1 hour.
• 7. Place a rack in middle position, and preheat the oven to 475 (245c).
• 8. Remove the tart pan from the fridge, and, place the pizza crust on the bottom of the pan.
• 9. Chef's Tip: If you want the crust a bit crisper (I do) prebake the crust for about 5 minutes, in the preheated oven.
• 10. Add the salsa, and spread out evenly.
• 11. Add the shredded chicken.
• 12. Add the two cheeses.
• 13. Top with the black olives.
• 14. Place in the preheated oven until the cheese is bubbly and beginning to brown, about 12 - 14 minutes.
• 15. PLATE/PRESENT
• 16. Cut into slices, and serve while still nice and toasty warm. Enjoy.
• 17. Keep the faith, and keep cooking.
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