Savory Mexican Potato Tart

Boo Chef in West Texas's Note:

posted for ZWT

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8

Yield: 8.0

• 3 medium russet potatoes, peeled
• water
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 4 tablespoons vegetable oil, divided
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1 (8 ounce) jar mild taco sauce
• 1 medium onion, chopped
• 1 cup shredded cooked chicken
• 1 cup shredded monterey jack cheese
• 1 small jalapeno pepper, seeded and minced
• 2 tablespoons chopped fresh oregano
• prepared guacamole
• cilantro leaf (to garnish)

Directions:

1. Preheat oven to 350 degrees.
2. Combine warm mashed potatoes, flour, cornmeal, 3 tablespoons oil, garlic salt and black pepper in large bowl; mix into smooth dough.
3. Dust hands with flour. Press potato mixture onto bottom and up side of ungreased 10-inch flan or tart pan with removable bottom; set aside.
4. Combine taco sauce with onion in small bowl; spread evenly over potato mixture. Top potato mixture with chicken, cheese and jalapeno. Sprinkle with oregano and remaining 1 tablespoon oil.
5. Bake 30 minutes or until potato mixture is heated through. Cool tart slightly, about 10 minutes.
6. Carefully loosen tart from rim of pan using table knife. Remove rim from pan.
7. Remove potato tart from pan bottom; cut into wedges. Serve with guacamole. Garnish, if desired.