Tex Mex Chicken Tortilla Cups are delicious handheld bites that pack a punch of flavor. They are perfect for a quick appetizer, lunch, or a light dinner. These delightful cups are made by filling tortilla shells with seasoned chicken, cheese, and fresh veggies, making them a crowd-pleaser for family gatherings or parties.
Why you’ll love it
You’ll love Tex Mex Chicken Tortilla Cups because they are simple to make and full of flavor. They are customizable, so you can easily tweak the ingredients based on your preferences. Plus, they are perfect for meal prep! These tasty cups can be enjoyed fresh out of the oven or saved for later. They are also a great way to sneak in veggies while enjoying a satisfying meal.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes (fresh or canned)
- 1/4 cup chopped green onions
- 1/4 cup cilantro, chopped
- 1 tablespoon taco seasoning
- 12 small flour or corn tortillas
- Cooking spray or olive oil
Substitutions & Key Variations
You can swap shredded chicken with ground beef, turkey, or even beans for a vegetarian option. For a spicy kick, add diced jalapeños. If you prefer a different flavor, try using barbecue sauce or buffalo sauce instead of taco seasoning. You can also use store-bought tortilla cups if you want to save time on shaping the tortillas.
Step-by-step
Step 1: Prepare the Tortillas
Preheat your oven to 375°F (190°C). Lightly coat a muffin tin with cooking spray or brush with olive oil.
Step 2: Shape the Tortillas
To shape the tortillas, using a round cookie cutter, cut each tortilla into smaller circles that will fit into the muffin tin. Gently press each tortilla circle into the muffin tin molds to create a cup shape.
Step 3: Make the Filling
In a bowl, mix together the shredded chicken, cheese, black beans, corn, diced tomatoes, green onions, cilantro, and taco seasoning. Stir until combined.
Step 4: Fill the Cups
Spoon the chicken mixture evenly into each tortilla cup. Fill them generously but avoid overfilling to prevent spilling.
Step 5: Bake
Bake the tortilla cups in the preheated oven for about 15-20 minutes, or until the tortillas are crispy and the cheese has melted.
Step 6: Cool and Serve
Once they’re done baking, remove the tortilla cups from the oven and let them cool for a few minutes before serving.
Success tips
- For the best texture, make sure you don’t overcrowd the tortilla cups with filling. It’s better to go for smaller amounts to ensure they bake evenly.
- Keep an eye on the baking time. Purely based on your oven, it may take shorter or longer than the suggested time. Aim for golden-brown tortillas.
- Watch out for burning! If the edges start to darken too quickly, cover them with aluminum foil.
How to serve
Tex Mex Chicken Tortilla Cups are delightful when served warm. They make for a great appetizer at parties, but you can also serve them as a light lunch or dinner alongside a fresh salad or guacamole. Garnish with additional chopped cilantro or a dollop of sour cream for extra flavor.
Storage & reheating
If you have leftovers, store the tortilla cups in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm them in the oven for 10-12 minutes at 350°F (175°C) or you can microwave them for 30-45 seconds, but be aware that the texture may become softer.
Frequently Asked Questions
Can I prepare these in advance?
Yes! You can prepare the filling a day ahead and assemble the cups right before baking.
Can I freeze Tex Mex Chicken Tortilla Cups?
Yes, you can freeze them before baking. Just assemble the cups and freeze them in an airtight container. Bake from frozen, adding a few extra minutes to the cooking time.
What can I serve with these cups?
They pair well with salsa, guacamole, or a refreshing sour cream dip. Feel free to add a side of rice or beans for a complete meal.
Can I make this dish vegetarian?
Absolutely! Replace the chicken with extra beans, mushrooms, or veggies of your choice.
Are these cups kid-friendly?
Yes, kids love these fun bite-sized servings and the flavors can be adjusted to their taste!
Nutrition notes / equivalents
Tex Mex Chicken Tortilla Cups are great for a balanced meal. You get protein from the chicken and beans, fiber from the vegetables, and healthy fats if you choose to add avocado or cheese. This recipe is flexible, so you can easily adjust the ingredients to meet your dietary needs.
Conclusion
Tex Mex Chicken Tortilla Cups are a fun and flavorful meal option for any occasion. Whether serving at a gathering or enjoying a cozy dinner at home, these delightful cups will be a hit! Give this recipe a try and explore the various ways you can make it your own.
Links to related recipes
Tex Mex Chicken Tortilla Cups
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes (fresh or canned)
- ¼ cup chopped green onions
- ¼ cup cilantro, chopped
- 1 tablespoon taco seasoning
- 12 small flour or corn tortillas
- 1 tablespoon cooking spray or olive oil for coating the muffin tin
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly coat a muffin tin with cooking spray or brush with olive oil.
- Using a round cookie cutter, cut each tortilla into smaller circles that will fit into the muffin tin. Gently press each tortilla circle into the muffin tin molds to create a cup shape.
- In a bowl, mix together the shredded chicken, cheese, black beans, corn, diced tomatoes, green onions, cilantro, and taco seasoning. Stir until combined.
- Spoon the chicken mixture evenly into each tortilla cup. Fill them generously but avoid overfilling to prevent spilling.
- Bake the tortilla cups in the preheated oven for about 15-20 minutes, or until the tortillas are crispy and the cheese has melted.
- Once they’re done baking, remove the tortilla cups from the oven and let them cool for a few minutes before serving.