Mexi Chicken Chipotle Tartelettes

So today I was given the wonderful challenge of making my own version of the classic Danish dish of Tartelettes for a Danish cooking show. I was told I could do whatever I wanted as long as it looked like a tartelette and had a delicious, savory filling. So I went with what comes most naturally to me.. I went Mexican!

The judges on the show would be judging me on 3 factors: taste, presentation and health. The latter of the 3 factors is the entire premise of this new show, quick and delicious dishes that are first and foremost healthy. Just up my alley, right? ;)

The only catch was that I had to make them within 45 minutes against 5 other contestants. Pressure!

I am pleased to share with you all that the outcome was fantastic! The judges liked my Mexi Tartelettes and gave me great feedback based on all 3 factors. Yay me! :)

Firstly, I switched out the traditional doughy tartelette shell for a less calorie-dense corn tortilla which I formed and baked into a shell. How did I do this? You can see a quick instructional right here.

You can use this tortilla shell trick for so much more than tartelettes though. Try filling it with salad, meat sauce or even ice cream. Yes, you read correctly, ice cream. Believe me, the combination of salty tortilla with a vanilla ice cream scoop and some caramel sauce on top... a-ma-zing!

Anyway, I kept my filling easy with good souces of proteins and lots of fresh herbs and a spicy chipotle kick. The best thing is, you can easily make this within 45 min or less as an impressive starter or main dish for family or friends.

Enjoy friends!


  • 6 - 8 medium sized corn tortillas

  • olive oil (to taste)

  • 300 gr chicken, cut in strips

  • 1 onion

  • 2 garlic cloves

  • 1 can organic diced tomatoes

  • 2 tbs tomato paste

  • chipotle chili (to taste)

  • 6 - 7 strips turkey bacon, diced.

  • 1 can organic chickpeas (rinsed)

  • 1 1/2 cup potatoes, peeled & finely diced

  • 3/4 cup low-fat cream

  • Fresh coriander to taste (optional)

  • Fresh or dried oregano


  • Preheat oven to 175 C

  • In a blender put the canned diced tomatoes, onion, garlic, a handful coriander and oregano (unless it's dried oregano, then add to taste) and the amount of chipotle chili desired - blend well, add salt and pepper to taste, let it stand.

  • In a frying pan at medium to high heat, fry the chickpeas and diced potatoes with a little olive oil (I used approx. 2 tbs) till the chickpeas get a slight golden color. Remove from heat once golden.

  • In a medium sized pot at high heat, fry the chicken strips until they begin to brown with some olive oil (I used approx. 3 tbs).

  • Add half of the turkey bacon to the chicken and give it a quick fry up.

  • On the pan that was used for the chickpeas, you can give the remaining turkey bacon bits a fry up and put aside.

  • Once the chicken and turkey bacon are browned, reduce the heat to low and add the tomato/chipotle sauce from the blender and add the chickpea/potato mix. Gently stir and allow to simmer on low heat.

  • Now it's time to make your tortilla tartelettes. Unwrap 6 - 8 corn tortillas and cut them either in half or approx. 3/4 - depending on how large you want your tartelette shell to be.

  • Using a small bowl with water, dip a pastry brush and lightly moisten the tortilla on each side. This will help you mold your tortilla without breaking it.

  • Using a muffin or tartelette mold, gently form your tortilla in a tartelette shell. You can see how I made mine here.

  • Once you've formed all your tortilla tartelettes, sprinkle a little bit of sea salt on top (optional), place them on a tray and put into the oven for 8 - 10 min. Keep an eye on them to make sure they do not burn. You want them to be golden, not brown.

  • In the mean time, return to your chicken chipotle filling, add the low fat cream, tomato paste and stir. Salt and pepper to taste or perhaps even add more chili if you feel it needs more. Allow to simmer a few more minutes, then remove from heat with a lid on top.

  • When your tortilla tartelettes are done, take the tray out of the oven and watching your fingers, carefully remove them from the mold and VERY carefully place them UPSIDE DOWN on the tray and put them back in the own again for 2 - 3 more minutes. We want to make sure the bottom is also crispy.

  • After the 2 -3 minutes, take out the tartelette shells and allow to cool a few min before placing them on a plate.

  • Once on the plate, carefully fill them in with the chicken chipotle filling and top with the turkey bacon bits and fresh coriander. Serve with a side of avocado slices or guacamole.

  • Enjoy!

PS. If you don't have chipotle chili available to you where you live, don't worry, you can easily use another type of chili like jalapeño, habanero, cayenne pepper, etc. For my Danish friends who are wondering where they can get chipotle.. Bilka now has chipotle sauce in their Mexican section. It's not the actual chili, but it will definitely give it the delicious chipotle flavor.

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