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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into bite-size pieces and refrigerate while preparing tart crust. | 2. Preheat oven to 350ºF. | 3. Combine flour, cumin, chili powder, paprika, red pepper, garlic powder and salt in food processor bowl. Add butter and pulse until mixture resembles coarse meal, or use pastry blender to cut in butter. Add ice water and hot pepper sauce and pulse or stir with a fork until mixture forms a ball. | 4. Press dough onto bottom and partially up sides of 10-inch tart pan with removable bottom. | 5. Line tart shell with foil and fill with raw rice or dried beans to weight the shell. | 6. Bake in center of preheated oven 10 minutes. Remove from oven, remove foil with rice, and return tart shell to oven to bake an additional 10 to 15 minutes, or until golden. Cool on rack while making filling. | 7. Heat olive oil in large skillet, add chicken and sauté until done. Stir in cumin, chili powder and salt; set aside. | 8. Puree 1 cup of the black beans and 2 tablespoons sour cream in food processor or blender. Spread mixture over bottom of cooled crust. | 9. Top with half of the cooked chicken, one cup of the hot pepper cheese, corn, red bell pepper, green onions, remaining cup black beans, remaining chicken, and remaining cup hot pepper cheese. | 10. Sprinkle top of tart with cheddar cheese and bake in preheated oven 20 to 30 minutes or until heated throughout and cheese is melted. | 11. Let tart cool 15 minutes. | 12. To serve, remove tart from pan and place on serving dish. Serve warm or at room temperature with sour cream, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	pounds	boneless skinless	3120.7192	0.0	378.2965	167.8294
purpose flour	1 1/4	1/4		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
salt	1/4	teaspoon		-	-	-	-
butter	1/2	cup	cut	684.0	31.428	21.372	57.6
ice water	3	tablespoons		0.0	0.0	0.0	0.0
pepper sauce	2	dashes		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cumin	1/2	teaspoon	ground	7.875	0.929	0.374	0.4677
chili powder	1/2	teaspoon		7.614	1.3419	0.3634	0.3856
salt	1/2	teaspoon		-	-	-	-
black bean	2	cups	cooked rinsed drained divided	1323.08	241.9568	83.80799999999999	5.5096
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
jalapeno pepper cheese	2	cups	shredded divided	-	-	-	-
corn	1	cup		124.7	27.115	4.7415	1.9575
red bell pepper	1	cup	chopped	-	-	-	-
green onion	1	cup	chopped	19.17	4.0754	0.6887	0.3337
cheddar cheese	1	cup	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.