Chicken Tortilla Cups

Chicken Tortilla Cups x150 Image by: Chicken Tortilla Cups x150 Author: Canadian Living

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.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

  • 6 small flour tortillas
  • 2 tablespoons vegetable oil
  • 1 teaspoon chili powder
  • 1 1/2 cup diced, cooked chicken breast (rinsed)
  • 1 1/2 cup diced, cooked turkey cutlet (rinsed)
  • 1 1/2 cup diced, cooked red kidney bean (rinsed)
  • 3/4 cups shredded old Cheddar cheese
  • 3/4 cups shredded Monterey Jack cheese
  • 1/3 cup finely chopped jalapeño pepper (drained) (optional)
  • 1/3 cup finely chopped pickled jalapeño pepper (drained) (optional)
  • 1 teaspoon minced fresh parsley

Method

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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 68 mg
  • Protein 4 g
  • Calories 67.0
  • Total fat 4 g
  • Cholesterol 11 mg
  • Saturated fat 1 g
  • Total carbohydrate 4 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Tortilla Cups

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