Rainbow Cranberry Jalapeño Tartlets

# What you'll need:

→ Tartlet Shells

01 - 12 mini tartlet shells, approximately 2 inches in diameter (store-bought or homemade)

→ Cranberry Jalapeño Filling

02 - 1 cup fresh cranberries or frozen, thawed cranberries

03 - 1 small jalapeño, seeded and finely diced

04 - 3 tablespoons granulated sugar

05 - 2 tablespoons fresh orange juice

06 - 1/2 teaspoon orange zest

07 - 1/4 cup red bell pepper, finely diced

08 - 1/4 cup yellow bell pepper, finely diced

09 - 1/4 cup green bell pepper, finely diced

10 - 2 tablespoons red onion, finely minced

11 - 2 tablespoons fresh cilantro, chopped

12 - Pinch of salt

→ Garnish

13 - 2 tablespoons crumbled feta cheese (optional)

14 - Extra chopped cilantro or sliced scallion greens

# Method:

01 - Preheat oven to 350°F (175°C) and line a baking sheet.

02 - Pulse cranberries in a food processor until coarsely chopped, then transfer to a mixing bowl.

03 - Add jalapeño, granulated sugar, orange juice, orange zest, red, yellow, and green bell peppers, red onion, cilantro, and a pinch of salt to the bowl. Stir to combine and let the mixture rest for 10 minutes to allow flavors to meld.

04 - Arrange tartlet shells evenly on the prepared baking sheet. Spoon generous portions of cranberry jalapeño filling into each shell.

05 - Bake for 10 to 12 minutes, or until shells are crisp and filling is gently bubbling.

06 - Remove tartlets from oven and let cool slightly. Top with crumbled feta cheese and additional cilantro or scallion greens as desired.

07 - Serve tartlets warm or at room temperature.

# Expert Advice:

01 -

Striking colors and flavors make these tartlets a show-stopping party dish
Easy to assemble with store-bought tartlet shells

02 -

Contains gluten and dairy; substitutions possible for dietary needs
Tartlets can be made ahead, but garnish just before serving to keep fresh

03 -