Chicken And Asparagus Tarts
|10 inch flour tortillas||2|
|Sliced cooked chicken||3 Cup (48 tbs)|
|Frozen asparagus/12 cooked asparagus spears||9 Ounce, frozen ones thawed (1 Box)|
|Goat cheese||4 Ounce, crumbled|
|Extra virgin olive oil||2 Tablespoon|
1. Place oven rack in lower third of oven and heat oven to 450°F.
2. Place tortillas on a baking sheet. Arrange chicken on top, leaving a 1-inch border. Top each with half of the asparagus, sprinkle each with half the goat cheese, and drizzle with 1 tablespoon oil.
3. Bake until the edges are lightly browned and cheese is melted and golden, 10 to 15 minutes. Cut each tortilla into quarters and serve warm.