Creamy Chicken Cups

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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.

INGREDIENTS:

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

Garnish:

Sour cream
Cilantro
Green onions
Tomatoes
Avocado
Salsa – I used a recipe my sister gave me (that will post later) of bean salsa

DIRECTIONS:

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.

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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).

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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.

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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 😉

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For the Love of Cooking

Chicken Empanandas

Chicken Empanadas

I did my grocery shopping today and decided that I was tired of the same old meals that we got stuck in the rut with so I came up with at three new meals that we haven’t tried.  Tonight I made Chicken Empanadas!  I’ve had them before but haven’t made them.  These are pretty good.  I ate them as a meal but could be a great appetizer for a party too!

YIELD Makes 10 appetizer servings

INGREDIENTS

4 ounces cream cheese

2 tablespoons chopped fresh cilantro

2 tablespoons salsa

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1 cup finely chopped cooked chicken – I used 4 boneless, skinless chicken breasts.  Cut into small chunks and cooked in olive oil in a frying pan until cooked through.

1 box (15 ounces) refrigerated pie crusts (two 11-inch rounds), at room temperature

1 egg, beaten – I used Olive Oil Cooking Spray

Additional salsa (optional)

PREPARATION:

1. Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted. Add cilantro, salsa, salt, cumin and garlic powder; stir until smooth. Stir in chicken; remove from heat.

2. Roll out pie crust dough slightly on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Reroll dough scraps and cut enough additional to make 20 rounds.

Cutting the Dough

 

3. Preheat oven to 425°F. Line 2 baking sheets with parchment paper or foil. Place about 2 teaspoons chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.

4. Place 10 empanadas on prepared baking sheets; brush lightly with egg. Bake 16 to 18 minutes or until lightly browned. Serve with salsa.

Note:

Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas in plastic wrap and freeze. To bake, unwrap and follow directions in step 5 baking 18 to 20 minutes.

These are so good!

Happy Weekened!

Patricia – Two Girls Cooking

 

Guacamole

Thursdays are Taco dinner night at our house.  Tonight I decided to make some home made guacamole for the kids!  When we go to Chipotle for lunch, they beg for the guacamole and chips!  I try to stay away from their chips and guacamole lately, but when making it at home, I can control what goes in it.

This is the first time I’ve just run to the store and bought the ingredients to make this.  Usually I buy of the seasoning packets and mix it in with the avocados.  When I ran to the store the first time today, I actually bought that seasoning packet.  Then I thought I’d give it a try.  After getting the kids from school, we ran back to the store and picked up our ingredients.

INGREDIENTS

  • 2 ripe avocados
  • 1/2 red onion, minced (about 1/2 cup)
  • 1-2 serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro leaves, finely chopped
  • 1 tablespoon of fresh lime juice
  • A dash of freshly grated black pepper

Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

Using a fork, mash the avocado. Add the chopped onion, cilantro, lime  and pepper and mash some more.  I removed the seeds from the Chili peppers to reduce the degree of hotness (I usually wear gloves when cutting or touching cilantro or peppers but today forgot!  Even after washing my hands I’ve touched my mouth and my lips are still burning!).

While I was making the guacamole, Caleb read me a story!

And while Caleb was reading and the guacamole was almost done, the tacos were being cooked in some extra virgin olive oil to give it a nice crispy shell.

Here’s what we had left halfway through our dinner….

Avocado’s are good for you right!!!  AND we ate them with Organic White Corn chips.   I don’t actually buy them because they’re “better” for you.  I buy them because they are cheaper and they taste better than some of the other brands.

This was really good.  Add some to your tacos..what more is there to say!  Oh…glad I have that little bit left over for lunch tomorrow!!

Happy Thursday

Patricia – Two Girls Cooking Blog

 

Yield: Serves 2-4 (in this case 3)