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PrintChicken Tartlets with Cranberry Salsa
These small-bite tartlets are a stunning appetizer at any party! Slightly spicy cranberry salsa tastes unbelievable paired with the chicken mixture in these bites.
![[+]](/images/uploads/recipes/2010/Nov/12/213_view.jpg)
Chicken Tartlets with Cranberry Salsa
24
frozen unsweetened mini tart shells
24
1 lb
ground chicken
450 g
1/4 cup
onion, minced
60 mL
1 tsp
thyme, dried
5 mL
1/2 tsp
salt
2.5 mL
1
egg(s), beaten
1
1/3 cup
light sour cream
75 mL
Cranberry Salsa
1/2 cup
cranberries, fresh or frozen
125 mL
0.25 cup
sugar
60 mL
2
green onion(s), sliced
2
1/4 cup
cilantro, fresh, minced
60 mL
2 tsp
ginger, fresh, minced
10 mL
1
lime, zest and juice
1
1
jalapeño pepper, seeded and sliced
1
Preparation
Serves 24
Cook time :
25 min
|
Preparation time :
10 min
Chicken Tartlets with Cranberry Salsa
1
In a skillet combine ground chicken, onion, thyme and salt. Stir-fry until the ground chicken is no longer pink. Remove from the heat and cool slightly.
2
Mix egg and sour cream. Stir into meat mixture.
3
Fill tart shells and bake at 400°F (200°C) for 12-15 minutes until crust is golden brown.
4
Serve warm topped with Cranberry Salsa.
Cranberry Salsa
1
Combine all ingredients in a food processor and pulse on/off until the mixture is chopped (not pureed).
2
Cover and chill for at least two hours to allow the flavours to blend.
3
Cranberry Salsa will keep in the fridge for about a week.
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