Wednesday, October 15, 2014

Roasted Hatch Chile Beef and Bacon Tarts

Yum

I made this recipe a few weeks ago and almost forgot to share it with the blog (shame on me!).  I had about 1 cup of roasted hatch chile left from the big batch of hatch chilies that I roasted.  I decided the roasted chiles would pair well with cream cheese and came up with these tarts.  My son has to have meat on everything so I browned some lean ground beef and added bacon.  Yes, it's even better with bacon.  

Now if you are a vegetarian you can simply make them with the cream cheese/hatch chile mixture and cheese and they would be just as wonderful.  So, don't let the ground beef and bacon turn you away from these fun and tasty tarts. 

I used some store bought crescent tubes to make the "tart" base and it worked out perfectly.  This was one experiment that I knew would turn out fantastic because each ingredient was absolutely delicious on their own.  

I did have some extra cream cheese/roasted chile mixture leftover.  Nothing goes to waste in my house because I put it away and used it later that week with some mac and cheese.  Yes, you heard me right, I stirred it right into the mac and cheese and it was out of this world good.  

Those hatch chiles came into my life quickly and they were gone quickly... but the memories of all the delicious dishes will keep me happy until I see them again. 






Roasted Hatch Chile Beef and Bacon Tarts

by Curry and Comfort
Ingredients
  • 2 Tubes Crescent dough
  • 1 brick (8oz) cream cheese
  • 1 cup roasted hatch chiles (see note)
  • salt and black pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 lb lean ground beef
  • 1 medium onion finely diced
  • 4 slices bacon fried and crumbled
  • 2 cups mozzarella cheese
Instructions
1. Take two tubes of crescent dough and keep two connected to make a rectangle. Crimp the edges up so it forms a bit of a lip.
2. In a food processor take the cleaned roasted hatch chiles, cream cheese, salt, black pepper and garlic powder. Blend until smooth.
3. Apply the roasted chiles/cream cheese mixture inside each tart.
4. Top with seasoned brown beef. To make beef simply brown beef with onion, salt and black pepper.
5. Top with grated cheese and crumbled bacon.
6. Bake according to crescent package instructions or until crust is golden and cheese is melted. Serve hot, warm or at room temperature. Enjoy.
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 Step by Step Directions:
 Take two tubes of crescent dough and keep two connected to make a rectangle.  Crimp the edges up so it forms a bit of a lip.   In a food processor take the cleaned roasted hatch chiles, cream cheese, salt, black pepper and garlic powder.  Blend until smooth. 
Apply the roasted chiles/cream cheese mixture inside each tart.  Top with seasoned brown beef. To make beef simply brown beef with onion, salt and black pepper. 

 Top with grated cheese and crumbled bacon.  Bake according to crescent package instructions or until crust is golden and cheese is melted.   Serve hot, warm or at room temperature.   Enjoy.



NOTE:


To Roast the peppers: 

Wash and allow peppers to dry. Then cut stems off



 Broil in oven about 3-5 minutes on each side until skin is charred.  Place in a heatproof bowl and cover with plastic wrap for 20 minutes. 
 



 Once the skin is steamed off, carefully remove the papery skin off each chili and discard the skin.  Use the chile in a variety of dishes.





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5 comments:

  1. Oh my these look so good. I love the chile and cream cheese combo. The way you can use up all of the "this and that" ingredients in your kitchen is amazing. I wish that I had your talent!

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  2. These tarts look so wholesome! Love the wonderful mix of bacon and beef, my friends love meat so much :P

    Cheers
    Choc Chip Uru

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  3. Two kinds of meat and hatch chile! I love savory tarts and this is one new combination that I'd love to try!

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  4. Clever! I am sure they taste amazing!

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  5. Yes, yes, yes please! I would love to try this.

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