Description
A fun and flavorful appetizer made with seasoned chicken, crispy tortilla cups, and fresh toppings.
Ingredients
2 cups (300 g) cooked shredded chicken breast
1 tablespoon (15 ml) olive oil
1 small onion (100 g), diced
2 cloves garlic, minced
1 teaspoon (5 g) cumin
1 teaspoon (5 g) paprika
1 teaspoon (5 g) chili powder
1/2 teaspoon (2.5 g) salt
1/2 teaspoon (2.5 g) black pepper
1/2 cup (120 ml) tomato sauce
1/2 cup (120 ml) water
24 mini tortillas (10 cm each)
1 tablespoon (15 ml) olive oil (for brushing)
1 cup (100 g) shredded cheddar cheese
1/2 cup (75 g) diced tomatoes
1/4 cup (15 g) chopped cilantro
1/4 cup (60 ml) plain yogurt
1/2 cup (75 g) shredded lettuce
Instructions
Heat olive oil in a skillet and sauté onion for 3–4 minutes. Add garlic and cook briefly.
Add chicken, spices, salt, and pepper. Stir well.
Pour in tomato sauce and water, simmer for 5–7 minutes.
Preheat oven to 180°C (350°F).
Brush tortillas with oil and press into muffin tin. Bake for 8–10 minutes.
Fill each cup with chicken mixture and top with cheese.
Bake again for 8–10 minutes until golden.
Add fresh toppings and serve warm.
Notes
Do not overfill the cups to maintain crispiness.
You can prepare the filling ahead for convenience.
Best served warm for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes