Description
These Cheesy Chicken Tortilla Cups are crispy, gooey, and packed with flavor. Perfect as appetizers, snacks, or a fun dinner, they’re filled with tender chicken, melty cheese, and bold spices baked in a crunchy tortilla shell.
Ingredients
- Small Flour Tortillas: 6 (cut into quarters, form the crispy base)
- Cooked Chicken (shredded): 1½ cups (use rotisserie or leftovers for convenience)
- Shredded Cheddar Cheese: 1 cup (melts beautifully for that gooey top)
- Shredded Monterey Jack Cheese: 1 cup (adds creaminess and a bit of stretch)
- Sour Cream: ¼ cup (adds tang and creaminess)
- Salsa or Taco Sauce: ⅓ cup (infuses the filling with moisture and flavor)
- Ground Cumin: 1 teaspoon (earthy warmth)
- Paprika: ½ teaspoon (adds color and a gentle smokiness)
- Garlic Powder: ½ teaspoon (boosts savory flavor)
- Salt: ½ teaspoon (enhances all the flavors)
- Black Pepper: ¼ teaspoon (adds subtle heat)
- Fresh Cilantro (optional): 2 tablespoons, chopped (adds brightness and color)
Instructions
- Preheat Your Equipment: Preheat oven to 375°F and lightly grease a 12-cup muffin tin.
- Combine Ingredients: In a bowl, mix shredded chicken, half the cheeses, sour cream, salsa, cumin, paprika, garlic powder, salt, and pepper.
- Prepare Your Cooking Vessel: Warm tortillas slightly, then press one quarter into each muffin cup.
- Assemble the Dish: Spoon filling into each tortilla cup and top with remaining cheese.
- Cook to Perfection: Bake for 15–18 minutes until cheese is bubbly and tortillas are golden.
- Finishing Touches: Cool slightly, then garnish with cilantro or toppings.
- Serve and Enjoy: Serve warm with salsa, sour cream, or guacamole for dipping.
Notes
- Warm tortillas before shaping to prevent cracking.
- Don’t overfill cups—1 tablespoon is plenty.
- Use parchment or grease tin well to prevent sticking.
- Add fresh toppings like jalapeños or herbs after baking.