Usually I make tacos every single Thursday (and probably still will this week) but I needed to have something a bit outside of that this week. These little cups are a bundle of happiness once it hits your mouth! The only problem is that I ran out of tortilla shells and couldn’t make more! I ended up with half of the chicken mixture and no shells to use. I was smart though and bought some pulled (pre made) chicken for those that dislike beans in our house! So the girls ate this and the boys ate the other stuff!!
These are super easy to make. I did have some troubles getting the tortilla in the muffin pan so I did warm mine up first so that it didn’t break apart. I was afraid to push them in the pan so they were a better shape, but either way, they still taste really good.
2 cups of roasted chicken, chopped – I used Oscar Meyer Carving Board Chicken (1 container)
1/2 cup of black beans with 2 tbsp Mexican rice, mixed together (leftovers) – I didn’t use the mexican rice
2 tbsp cotija cheese – I used mozzarella cheese
2 tbsp green onions, diced – I used white onion chopped
2 tbsp cilantro, chopped
Juice from 1/2 a lime
2 tbsp sour cream
2 tbsp roasted tomato salsa (see link above) – I used a standard jar of salsa
Sea salt and freshly cracked pepper, to taste
3 large flour tortillas, cut into large circles
Refried beans (see link above) – I used a can of refried beans
Salsa – I used a recipe my sister gave me (that will post later) of bean salsa
Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
Chop up the chicken then combine it with the beans mozzarella cheese, most of the white onion, most of the cilantro, juice from 1/2 a lime, the sour cream, and the salsa. Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.
Using a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas. Carefully place the flour tortilla circles into the muffin tray. Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture. Top each cup with a small about of cheddar cheese. (I used mozzarella cheese – had the cheddar out, but decided to go with mozzarella).
Place into the oven and bake for 15-20 minutes, or until heated through and the tortillas are crisp. Garnish the top with sour cream, avocado, tomato, green onion, and cilantro. Serve with salsa if desired.
Next time I make this I will make sure to have more shells on hand! These were really good. Really good.
Add whatever your choice of topping is…you can’t go wrong with what you put on these.
Two Girls Cooking – Patricia 😉