Tex-Mex Appetizer Tart

Cheese, roasted red peppers, and green Chile fill a flaky pie crust for this unique and tasty Tex-Mex Appetizer Tart. Cut into wedges and watch this crowd-pleasing appetizer disappear!

We love a little Tex-Mex, so we also go crazy for these Slow Cooker Mexican Meatballs and these Tex-Mex Bacon Cheeseburgers.

For some reason, I felt like I needed to post one more perfect game-day food, even though the big football game is only a couple of days away and you probably already have your menu planned.

But what if I gave you one more recipe and told you that you need to make it?

And what if I told you that it is so easy that it only takes minutes to throw together?

What about if I told you that you don’t even need to have a football game as an excuse to make this – that I’m pretty sure you just need to make it right away??

I feel like all I really need to tell you about this Tex-Mex Appetizer Tart is that you should make it. So good. So easy. So fast.

And I’m pretty sure that not a crumb will be left after you introduce this to your guests.

Ingredients

• Pie Crust: I used a store bought pie crust because I had one on hand, but this would be even more delicious with a homemade pie crust!
• Cheese: I use Colby-jack cheese, but just Monterey-Jack would be perfect as well. Or add some spice with pepper jack.
• Roasted Red Peppers: I just use jarred roasted red peppers, but you can make them yourself, as well!
• Mayonnaise: This keeps everything together, so don’t skip it!
• Green Chiles: I don’t typically drain the green chiles for most recipes, but I try to drain these a little bit so that the filling isn’t too wet.
• Spices: I used a mixture of cumin and Chile powder, but this is a great recipe to get creative with!
• Cilantro: This is to add some flavor and freshness at the end. If you aren’t a cilantro fan, you can leave it off.

Tips and Tricks

The recipe makes 16 servings, but I cut mine into 8 slices for servings that were a little more substantial. If you are serving an array of appetizers, I would cut it into 16 slices.

This is best warm, but is still good at room temperature.

Store any leftovers in the refrigerator. It would be best reheated in the oven or an air fryer.

More Appetizer Recipes

Bacon Wrapped Water Chestnuts
Bean Dip
Cheesy Mexican Dip
Bacon Wrapped Jalapeño Poppers with Taco Filling
Sweet Potato Tots

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Tex-Mex Appetizer Tart

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Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 16 servings

Course: Appetizer

Cuisine: Tex-Mex

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Cheese, roasted red peppers, and green Chile fill a flaky pie crust for this unique and tasty Tex-Mex Appetizer Tart. Cut into wedges and watch this crowd-pleasing appetizer disappear!

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Ingredients

• ▢ 1 10 to 11-inch pie crust
• ▢ 1 1/2 cups shredded Colby jack cheese
• ▢ 1/2 cup roasted red peppers chopped
• ▢ 1/2 cup mayonnaise
• ▢ 1 (4 oz) can diced green chiles
• ▢ 1/4 teaspoon cumin
• ▢ 1/4 teaspoon Chile powder
• ▢ 1/4 cup chopped cilantro

Instructions

• Preheat the oven to 375ºF. 
• Lay the pie crust on an ungreased baking sheet.
• In a medium bowl, combine the cheese, red peppers, mayonnaise, green chiles cumin, and chile powder. Spread the mixture over the pie crust, leaving a 1-inch border. Fold the edges of the pie crust up over the filling, forming a crust.
• Bake until the crust is golden brown, about 25 minutes. Remove from the oven and top with the cilantro. 
• Let the tart sit for 10 minutes before cutting into wedges.

Recipe Notes:

slightly adapted from Pillsbury Best of the Bake-Off

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1/16 of recipe, Calories: 141kcal (7%), Carbohydrates: 7g (2%), Protein: 3g (6%), Fat: 11g (17%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 4g, Cholesterol: 15mg (5%), Sodium: 228mg (10%)

Keywords: appetizer tarts, pie crust appetizers, tex-mex appetizers