Chicken Tortilla Cups Recipes

Steps:

• Preheat oven to 425°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray., Bake until lightly browned, 5-7 minutes. Toss chicken with salsa. Layer each cup with beans, chicken mixture and cheese., Bake until heated through, 9-11 minutes. Serve with toppings as desired.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Oil the cups of a muffin tin. push tortillas into muffin cups to form baskets
• 3. Bake 30 to 40 minutes. cool in muffin tin and remove
• 4. Combine remaining ingredients in bowl and season to taste with salt and pepper . distribute mixture evenly among tortilla cups.
• 5. Makes six servings

Steps:

• Preheat the oven to 350 degrees F and coat 4 cups of a muffin pan with cooking spray. Fold each tortilla in half, then form into a cone, overlapping the sides. Fold up the point of the cone slightly, then press the tortilla into the prepared muffin pan to form a cup shape; coat with cooking spray. Transfer to the oven and bake until golden and crisp, about 15 minutes.
• Meanwhile, combine the flour, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the onion, celery, carrots and bell pepper and cook until the vegetables begin softening, about 2 minutes. Add the tomatoes and chicken broth to the skillet and bring to a simmer. Cook until the vegetables are tender and the sauce thickens slightly, about 5 minutes. Stir in the cilantro and season with salt and pepper.
• Divide the chicken mixture among the tortilla cups. Top with the cheese.

Steps:

• Heat oven to 425°F.
• Crumple 6 sheets of foil to make 6 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake to form cups.)
• Meanwhile, combine chicken and salsa in microwaveable bowl; cover with waxed paper. Microwave on HIGH 2 min. or until heated through.
• Fill tortilla cups with chicken mixture; top with remaining ingredients.

Steps:

• Place a small sauce pot over low heat, add hot sauce. Whisk in the butter until melted (the sauce will have an orange color).
• In a medium-size bowl, mix the pulled chicken with the hot sauce mixture and set aside. In a small mixing bowl, mix the sour cream and blue cheese and season with salt and pepper.
• To assemble the cups, place a spoonful of the buffalo chicken mixture in a tortilla cup and put a little dollop of the blue cheese sour cream on top. Sprinkle with chives and serve.

Steps:

• Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
• Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child's portion.
• For the adults' version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
• Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.