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Southwestern Pie

  • 1serving
  • 35minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 10-inch puff pastry tart shell, blind-baked

  2. 2 cups goat cheese

  3. 1 tablespoon minced garlic

  4. 2 teaspoons cumin

  5. 2 teaspoons chili powder

  6. 2 avocadoes, diced

  7. 2 lemons, juiced

  8. 1 teaspoon minced garlic

  9. 1 jalapeno, minced

  10. 1 Italian Roma tomato, seeded and diced small

  11. Salt and pepper

  12. 1 cup warm black bean puree, recipe follows

  13. 2 roasted red peppers, peeled, seeded and cut into a julienned

  14. 2 roasted yellow peppers, peeled, seeded and cut into a julienned

  15. 2 roasted poblano peppers, peeled, seeded and cut into a julienned

  16. 1/2 cup roughly chopped black olives

  17. Fresh cilantro sprigs

  18. Essence, recipe follows

  19. 2 1/2 tablespoons paprika

  20. 2 tablespoons salt

  21. 2 tablespoons garlic powder

  22. 1 tablespoon black pepper

  23. 1 tablespoon onion powder

  24. 1 tablespoon cayenne pepper

  25. 1 tablespoon dried leaf oregano

  26. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Black Bean Puree: Cook according to package instructions or use canned drained beans. Puree in blender . In a mixing bowl, combine the goat cheese, 1 tablespoon garlic, cumin and chili powder . Season with salt and pepper. Spread the cheese mixture evenly over the shell. In a mixing bowl, partly mash the avocado with the lemon juice , garlic, jalapeno and tomato. Season with salt and pepper. Spread this mixture over the goat's cheese mixture. Spoon a small pool of the warm black bean puree in the center of the plate. Place a wedge of the pie in the center of the sauce. Serve with garnishes.

  2. Combine all ingredients thoroughly and store in an airtight jar or container.

  3. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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