Corn & Cheese Mini Tarts
Description
Serves: 12
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
1
c
(15 oz.) Libby's® Whole Kernel Sweet Corn
drained, freshly ground pepper to taste
36
square wonton or round pot sticker wrappers
Olive oil cooking spray
1⁄2
c
sliced green onions
1⁄4
c
minced red bell pepper
1 1⁄4
c
shredded cheddar cheese
or Mexican blend cheese
3⁄4
c
milk
(+ 2 tablespoons)
1
tsp
dried basil
3⁄4
tsp
garlic salt
3
eggs
Instructions
Preheat oven to 400°F and coat 36 mini muffin cups or muffin tin with nonstick cooking spray. Press a wrapper into each cup, pressing firmly into the bottom.
Place equal amounts of cheese, corn, onion and bell pepper into each cup. Beat together milk, basil, salt and eggs in a medium bowl and carefully pour into cups.
Bake for 20 minutes, tenting with foil if tops brown too quickly. Makes 36 appetizers.
Notes:
- Replace part of the cheese with a creamy Havarti or smoked Cheddar or Gouda for an extra hit of flavor.
- Use a Mexican blend cheese, diced green chiles and a Mexican seasoning blend for a Mexican twist.
- May be prepared up to 2 days in advance and reheated briefly in a 400°F oven until hot.
