Feta and Poblano Morning Tarts

Feta and Poblano Morning Tarts
Staff Writer
Athenos

This feta and poblano tart is perfect for any meal or snack. The poblanos add a hint of spice, which is cooled by the creamy feta cheese

6
Servings
23
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 11-ounce can refrigerated thin crust pizza dough
  • 1/2 Cup tomatillo salsa
  • 1 poblano chile, chopped
  • 3 Tablespoons chopped red onions
  • 1 6-ounce package ATHENOS Traditional Crumbled Feta Cheese
  • 6 eggs

Directions

Heat oven to 375 degrees F. Unroll dough onto baking sheet sprayed with cooking spray; roll or press into 15x11-inch rectangle. Spread with salsa to within 1/2-inch of edges; top with next 3 ingredients. Use your fingers to make 6 (2-inch) wells in pizza; slip 1 cracked egg into each well. Bake 15 to 18 min. Or until edges of crust are golden brown, and egg whites are set and yolks are cooked to desired doneness.

Nutritional Facts

Total Fat
1g
1%
Cholesterol
1mg
0%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
16mg
2%
Folate, total
1µg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
25mg
4%
Sodium, Na
127mg
8%
Water
13g
0%

Poblano Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Poblano Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.