I liked my first tortilla crust tart, but I wanted to do something more solidly Tex-Mex.
I started thinking…nachos.
I had a big block of mild orange cheddar cheese that I’d scored at Lilo Fromager down the street the week before, and had some chicken breasts that I needed to cook, too. I also had some black beans that I just needed to refry – and voila! – I had my second tart idea.
Hoo-boy, was this a good one.
The key to this tart, which I’m calling simply, Tex-Mex Tart, is making the chicken in the slow cooker with my Ranchero Sauce, because otherwise, it might be a bit on the bland side. That said, you may certainly use leftover chicken or rotisserie chicken, but I’d spice it up a bit with some chile powder or chipotle powder, and throw in some chopped onion and garlic. Of course, if you’d like to go vegetarian, omit the chicken and just do a black bean and cheese tart, or throw some veggies in the middle. Or not.
2 cups refried black beans
2 cups Ranchero Chicken (recipe follows)
2 cups cheddar or Monterrey Jack cheese, grated
tortilla tart shell
Preheat oven to 350.
1. Make refried beans: In a medium bowl, mash drained beans (you may use canned) with a potato masher, add 1 clove garlic and 1/2 teaspoon cumin. In a heavy skillet, drizzle 1 tablespoon vegetable oil, and cook the beans over medium heat until dry, about 5 minutes. Set aside.
2. Make Ranchero Chicken: Chop 2-4 medium potatoes into large chunks and make a single potato layer in the bottom of a slow cooker. Add skinless, boneless chicken breasts, and one recipe of Ranchero Sauce, and cook for 4 hours on high. When done, shred chicken and refrigerate until ready to use.
3. Assemble Tex-Mex Tart: Spread the beans in an even layer on the bottom of the tart shell, then add layer of the shredded chicken. Top with shredded cheese.
Serve with Peach-Tomato Chipotle Salsa (as I’ve done here), pico, or your favorite jarred salsa, along with a bit of creme fraiche. Love.