Blue Cheese Potato Tarts
The fat-free tortillas used in these tarts are made with modified potato starch instead of lard, a staple ingredient in traditional tortillas.
Yield: 6 appetizers.
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Amount per serving
- Calories: 160
- Calories from fat: 28%
- Fat: 5g
- Saturated fat: 2.9g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 6g
- Carbohydrate: 24.3g
- Fiber: 0.0g
- Cholesterol: 15mg
- Iron: 0.0mg
- Sodium: 227mg
- Calcium: 0.0mg
- 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
- 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.
- 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.
- 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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