Categories: Mexican
Ingredients
- 4 Puff Pastry Dough Squares
- 1 Jalapeño Pepper
- 2 oz. Shredded Mozzarella
- 2 Roma Tomato
- 2 Garlic Cloves
- 10 oz. Ground Beef
- 1 Tbsp. Smoky Chile and Cumin Rub
Directions
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Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a muffin tin with cooking spray. Refrigerate puff pastry until ready to use.
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Core tomato and cut into ¼" dice. Stem jalapeño, halve, seed, remove ribs, and mince. Retain seeds for more spice. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Mince garlic.
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Line a plate with a paper towel. Place a medium non-stick pan over medium heat. Add ground beef to hot pan. Stir occasionally until browned, 3-5 minutes. Transfer to towel-lined plate. Ground beef will finish cooking in a later step. Reserve pan; no need to wipe clean.
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Place each puff pastry square in muffin tin. Slightly lift and press dough into cups. Place a ping-pong ball-sized foil ball in each cup. Bake until lightly brown, 8-10 minutes. While pastry par-bakes, return pan used to brown beef to medium heat. Add tomato, garlic, and jalapeño (reserve 1 tsp. for garnish) to hot pan. Stir occasionally until soft, 2-3 minutes. Add ground beef to pan and cook until no pink remains, 1-2 minutes. Remove from burner. Add ¼ the cheese (reserve remaining for topping) and season with seasoning blend, ¼ tsp. salt, and a pinch of pepper.
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Carefully remove foil ball from puff pastry cups. Fill each cup with filling and top with remaining cheese. You may have some extra filling to serve on the side. Bake until cheese melts, 8-10 minutes.
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Plate dish as pictured on front of card, garnishing with remaining jalapeño (to taste). Bon appétit!