Mexican Chicken Chili Tart

Transform your dinner routine with this vibrant and hearty Mexican Chicken Chili Tart! This irresistible recipe combines a flaky, golden puff pastry base with a flavorful filling made from shredded chicken, black beans, sweet corn, and a medley of bold spices like cumin, chili powder, and smoked paprika. Topped with a generous sprinkle of shredded Mexican cheese blend and finished with fresh cilantro and zesty lime wedges, this rustic tart is the perfect centerpiece for any meal. Quick to prepare in just under an hour, it's a delightful fusion of crispy, cheesy, and spicy goodness that’s ideal for family dinners, casual gatherings, or even a Tex-Mex-inspired weeknight treat.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 cups cooked chicken breast (shredded)
• 2 tablespoons olive oil
• 1 medium onion (finely chopped)
• 1 medium bell pepper (diced, any color)
• 3 garlic cloves (minced)
• 14.5 ounces canned diced tomatoes (with juice)
• 1 cup black beans (rinsed and drained)
• 1 cup frozen corn kernels
• 1.5 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 sheet store-bought puff pastry (thawed)
• 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
• 2 tablespoons fresh cilantro (chopped, for garnish)
• 4 lime wedges (for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and cook for 5 minutes until softened.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the diced tomatoes (with juice), black beans, frozen corn, cumin, chili powder, smoked paprika, salt, and black pepper. Mix well and bring to a simmer.

Step 5

Cook for about 10 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and stir in the shredded chicken.

Step 6

On a lightly floured surface, roll out the puff pastry to a 12-inch square. Transfer it to the prepared baking sheet.

Step 7

Spoon the chicken chili mixture onto the center of the puff pastry, leaving a 1-inch border around the edges.

Step 8

Sprinkle the shredded Mexican cheese blend evenly over the top of the chicken chili mixture.

Step 9

Fold the edges of the puff pastry up and over the filling, overlapping slightly to form a rustic tart edge.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.

Step 11

Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and serve with lime wedges for squeezing over individual slices.

Nutrition Facts

Serving size	2013.7 grams (2013.7g)

Amount per serving	% Daily Value*
Calories	3570

Total Fat 184.40g	236%
Saturated Fat 72.90g	365%
Polyunsaturated Fat 2.70g
Cholesterol 526mg	175%
Sodium 5297mg	230%
Total Carbohydrate 273.30g	99%
Dietary Fiber 36.80g	131%
Total Sugars 35.00g
Protein 218.50g	437%

Vitamin D 24IU	120%
Calcium 1106mg	85%
Iron 24mg	134%
Potassium 3857mg	82%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 24.1%

Carbs: 30.1%