Turkey Tamale Tartlets are filled with the flavors of authentic Mexican tamales and a healthy option for party foods and appetizers. Features cheese from Cabot Creamery!
Keyword: Tamale Tartlet Recipe, Tamale Tartlets
Servings: 48tartlets; 16 servings
17.5 oz box Hodgson Mills Whole Grain Cornbread Mix ( or a similar size of another mix)
1 ½tablespoonsreduced sodium taco seasoning
14 ounce can diced green chiles, drained thoroughly
114.5 ounce can cream style corn
1poundlean ground turkey meat
2tablespoonsreduced sodium taco seasoning
1cupHatch Green Chile and Roasted Garlic Enchilada Sauceor other green enchilada sauce
8ouncesCabot Vermont Sharp Cheddar Cheesegrated
Optional: fresh cilantro for garnish
Special equipment: mini muffin tin and cooking spray
Preheat oven to 400. Grease mini muffin tins and set aside.
Combine the cornbread mix, egg, milk, 1 ½ tablespoon taco seasoning, green chiles, and creamed corn in a medium bowl and stir with a wooden spoon until just combined. Drop a heaping tablespoon full of this batter into each well of your muffin tin. Bake for 10 minutes; the mixture will be just set.
While your corn bases bake, brown the turkey meat. Once it is cooked through, season with the 2 remaining tablespoons of taco seasoning. Set aside.
Once the corn bases for the tartlets are done cooking, remove from oven and poke a few holes in each with the end of a wooden skewer. Top each with 1 teaspoon of the enchilada sauce, followed by 1 tablespoon of turkey meat, and about 1 tablespoon of grated cheese.
Bake the tartlets for an additional 8-10 minutes or until the cheese has melted. Let cool on a wire rack for about 5 minutes and use a small offset spatula for easy removal onto a serving platter. Garnish with freshly torn cilantro leaves and serve hot!
Nutrition information per serving: Calories 177, Total Fat 6.7g, Saturated Fat 2.1g, Trans Fat 0.0g, Cholesterol 37mg, Sodium 586mg, Potassium 11mg, Total Carbohydrates 17.4g, Dietary Fiber 0.8g, Sugars 3.1g, Protein 10.9g