Tex-Mex Chicken Tortilla Cups
Delightful bite-sized cups wrapped in crispy tortillas, filled with shredded chicken, zesty salsa, and melted cheese, perfect for parties or a quick snack.
Ingredients
For the Tortilla Cups
- 8 small corn tortillas Flour tortillas can be used for a less crispy texture.
- 1 cup olive oil For brushing the tortillas.
For the Filling
- 2 cups cooked chicken, shredded Can substitute with turkey or beans for a vegetarian option.
- 1 cup salsa Different types of salsa can be used for variations.
- 1 cup shredded cheese Cheddar or Mexican blend recommended.
- ½ cup sour cream To dollop on top.
- ¼ cup chopped fresh cilantro For garnishing.
- Salt and pepper, to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Brush both sides of the corn tortillas with olive oil and place each tortilla in a muffin tin, pushing down in the center to make a cup shape.
Baking
- Bake the tortillas in the preheated oven for about 10-12 minutes, or until they are crispy and golden brown.
- In a bowl, combine the shredded chicken, salsa, and a pinch of salt and pepper. Stir until well mixed.
- Once the cups are baked, remove them from the oven. Fill each tortilla cup with the chicken mixture and top generously with shredded cheese.
- Return the filled tortilla cups to the oven for an additional 5-7 minutes, or until the cheese is fully melted.
- When the cheese is melted and bubbly, remove the cups from the oven. Top each one with a dollop of sour cream and sprinkle fresh cilantro on top before serving.
Notes
These cups can be stored in an airtight container in the fridge for up to 3 days. Reheat in oven at 350°F (175°C) for about 8-10 minutes until heated through. You can prepare the chicken mixture and fill the cups ahead of time, just bake them when ready to serve. Leftover cooked meat or veggies can also be used for filling.
