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Blue Cheese Potato Tarts

Yield 6 appetizers.
The fat-free tortillas used in these tarts are made with modified potato starch instead of lard, a staple ingredient in traditional tortillas.


  • 9 small round red potatoes
  • 1/2 cup light process cream cheese, softened
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon freshly ground pepper
  • 1 cup seeded and finely chopped tomato
  • 1/4 cup finely chopped ripe olives
  • 1 tablespoon balsamic vinegar
  • 3 (8-inch) fat-free flour tortillas
  • Olive oil-flavored vegetable cooking spray
  • 3 tablespoons minced fresh chives

Nutrition Information

  • calories 160
  • caloriesfromfat 28 %
  • fat 5 g
  • satfat 2.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6 g
  • carbohydrate 24.3 g
  • fiber 0.0 g
  • cholesterol 15 mg
  • iron 0.0 mg
  • sodium 227 mg
  • calcium 0.0 mg

How to Make It

  1. Cook potatoes in a large saucepan in boiling water to cover 15 minutes or until tender. Drain and cool. Cut potatoes into 1/8-inch-thick slices; set aside.

  2. Combine cream cheese and next 3 ingredients in a small bowl, mixing well. Set aside. Combine tomato, olives, and vinegar in a small bowl; toss gently. Set aside. Cut 2 circles from each flour tortilla, using a 4-inch round cookie cutter. Spread cheese mixture evenly over tortilla circles. Overlap potato slices around edges of tortillas to form circles. Coat potato slices with cooking spray.

  3. Place a baking sheet in a 400° oven for 5 minutes. Remove from oven; immediately arrange tarts on hot baking sheet, and bake 8 to 10 minutes or until hot and tortillas are crisp. Spoon tomato mixture evenly onto centers of tarts; sprinkle with chives. Serve immediately.

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