Chicken Tortilla Cups
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 67 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | 0 |
| chol | 11 mg |
| sodium | 68 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 3 |
| vit A | 2 |
| folate | 5 |
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.
Ingredients
- 6 small flour tortillas
- 2 tbsp vegetable oil
- 1 tsp chili powder
- 1-1/2 cups diced, cooked chicken breasts or turkey cutlets or red kidney beans, (rinsed)
- 3/4 cup shredded old cheddar cheese or Monterey jack cheese
- 1/3 cup finely chopped jalapeño peppers or pickled jalapeño peppers, (drained) (optional)
- 1 tsp 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.
Source : Canadian Living Magazine: December 2004
- Keywords : Appetizers; Tex-Mex; Bake; Kid-Friendly; Cocktail Party; Chicken; Christmas; Beans; Turkey; Tortillas; Cheddar cheese;
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