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Southwest Cheese Tart


  • 1/2 cup each red pepper and onion, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon oil
  • 4 large eggs, lightly mixed
  • 2 cups heavy cream
  • 2 cups jalapeno Jack cheese, grated
  • 1 cup roasted corn removed from the cob (reserve 2 tablespoons for garnish)
  • 1 cup black beans (cooked and rinsed)
  • Cumin, chili powder, salt, white pepper
  • 1 tablespoon jalapeno pepper, minced
  • 1 (9-inch) tart shell, blind baked


  • Cook the peppers, onions and garlic in hot oil. Add all the ingredients to the royale season and reseason if necessary. Pour into shell. Bake in a 325 degree Convection if possible for 30 minutes. Serve with Pico De Gallo.