Cranberry Chicken Tartlets
Nutrition Facts
12 Serving Per Container
Serving size 2 ea
| Amount Per Serving | ||
|---|---|---|
|
Calories |
180 |
|
| % Daily Value* | ||
| Total Fat 9 g | 14% | |
| Saturated Fat 4 g | 21% | |
| Cholesterol 25 mg | 9% | |
| Sodium 360 mg | 15% | |
| Total Carbohydrate 15 g | 5% | |
| Dietary Fiber 1 g | 3% | |
| Sugars 2 g | ||
| Includes Added Sugars | % | |
| Protein 9 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 0% | |
| Iron | 0% | |
| Potassium | 2% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 package Pie Dough or Flatbread Dough
- ¾ lb Rotisserie Chicken Breast, shredded
- 2-3 oz Cream Cheese, softened
- 1 cup Fresh Cranberries, chopped
- 1 ½ tbsp Red Onion, diced
- ½ Jalapeno, diced
- 1 tbsp Fresh Cilantro, chopped
- 1 tsp Fresh Lime Juice
- 1 tsp Sugar
- - Pinch of Sea Salt
Method of Preparation
Step 1
Preheat oven to 400°F. Lightly grease mini muffin pan.
Roll out dough and cut into 24 squares.
Step 2
Line each cup with a square of dough.
Step 3
Mix together shredded chicken and cream cheese. Divide the chicken between the dough cups.
Bake for 15-20 minutes or until dough is golden brown and crisp. Remove from oven.
Step 4
Combine the remaining ingredients to make the cranberry salsa.
Step 5
Top each tartlet with a spoonful of the cranberry salsa.
