Saturday, January 25, 2014

Taco cups!

I was in the mood for tacos, but I didn't want my taco in the traditional shell. What was my other option?
baked chicken taco cups (1)
 
Taco cups!

baked chicken taco cups (3)
Making the tortilla into a little bowl is a fun and easy way to jazz up your standard taco. All you have to do is flip a muffin pan over, press in a corn tortilla, and bake until crispy. The result? Taco perfection.
baked chicken taco cups (7)

Baked Chicken Taco Cups
serves 2 (4 taco cups)
4- 6” corn tortillas
½ cup notomato sauce (You can use regular tomato sauce too.)
½ cup chopped chicken, cooked
1 egg
¼ cup diced onions
¼ cup diced baby bella mushrooms
¼ cup mozzarella cheese
¼ tsp garlic powder
¼ tsp ground cumin
dash of cayenne pepper powder
salt and pepper, to taste

Preheat your oven to 350 degrees. Meanwhile, cook the mushrooms and onions with a little oil in a pan over medium heat until lightly browned. Allow them to cool. Mix the seasonings with the notomato sauce, and whisk in the egg. Stir the chicken, mushrooms, and onions into the sauce. Layer the tortillas with damp paper towels on a plate and microwave for 20 seconds to make the tortillas pliable. Quickly flip a muffin pan over, and spray the bottom with oil. Place the tortillas between the muffin cups to form little bowls. (See the picture.) Divide the filling between the four bowls, and top each with about a tablespoon of cheese. Bake for 18 minutes, and then let the taco cups sit for 5 minutes before carefully removing from the pan.

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