Chicken Tortilla Cups
This kid-friendly nibble has everyone's favourite nacho toppings nestled in cute tortilla cups. The freshest tortillas are more pliant and easier to fit in the cups. Serve with salsa for spooning on top.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 67 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | trace |
| chol | 11 mg |
| sodium | 68 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 3% |
| vit A | 2% |
| folate | 5% |
-
6 small flour tortillas
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) chili powder
1-1/2 cups (375 mL) diced cooked chicken or turkey, or cooked red kidney beans, rinsed
3/4 cup (175 mL) shredded old Cheddar or Monterey Jack cheese
1/3 cup (75 mL) finely chopped fresh or drained pickled jalapeño peppers (optional)
1 tsp (5 mL) minced fresh parsley
Preparation:
Brush both sides of tortillas with oil; stack and cut into quarters. Fit each wedge into mini muffin cup to make 24 cups.
In small bowl, sprinkle chili powder over chicken; toss to coat. Divide among cups; top with cheese, and jalapeño peppers (if using). Bake in 425°F (220°C) oven until cups are golden and cheese is melted, 10 minutes. Sprinkle with parsley. Serve hot.
Additional Information
Source
Canadian Living Magazine: December 2004
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