Description
Rainbow Cranberry Jalapeño Tartlets are a delicious and colorful appetizer that combine the tartness of cranberries and the heat of jalapeños, creating a flavorful explosion.
Ingredients
Scale
- 12 mini tartlet shells, approximately 2 inches in diameter
- 1 cup fresh cranberries or frozen cranberries, thawed
- 1 small jalapeño pepper, seeded and finely diced
- 3 tablespoons granulated sugar
- 2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced yellow bell pepper
- 1/4 cup finely diced green bell pepper
- 2 tablespoons finely minced red onion
- 2 tablespoons chopped fresh cilantro
- Pinch of salt
- 2 tablespoons crumbled feta cheese (optional)
- Chopped fresh cilantro or scallion greens, as needed
Instructions
- Preheat the oven to 350°F (175°C).
- Pulse cranberries in a food processor until coarsely chopped. Transfer the mixture to a mixing bowl.
- Add jalapeño, granulated sugar, fresh orange juice, orange zest, diced red, yellow, and green bell peppers, minced red onion, chopped cilantro, and a pinch of salt to the cranberries. Mix thoroughly and let the mixture rest for 10 minutes to allow the flavors to develop.
- Arrange tartlet shells on a baking sheet. Spoon the cranberry jalapeño mixture generously into each shell.
- Bake assembled tartlets for 10 to 12 minutes, until shells are crisp and the filling is gently bubbling.
- Remove from the oven and let cool slightly. If desired, garnish with crumbled feta cheese and additional chopped cilantro or scallion greens.
- Serve tartlets warm or at room temperature.
Notes
- Feel free to adjust the amount of jalapeño based on your heat preference.
- These tartlets can be made ahead and served cold if needed.
- Garnishing with feta cheese adds a nice creaminess, but it’s optional for a vegan version.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 120
- Sugar: 5g
- Sodium: 45mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg