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To create delightful Mini Chicken Nacho Tortilla Cups, the first step involves cutting and shaping the tortillas. Start by selecting the right tortillas; corn tortillas work well for a traditional flavor, while flour tortillas can provide a softer texture.

Mini Chicken Nacho Tortilla Cups

Discover the perfect appetizer for your next gathering with Mini Chicken Nacho Tortilla Cups! These bite-sized delights are easy to make and packed with flavor. Each crispy tortilla cup is filled with tender chicken, melty cheese, and colorful toppings, making them visually appealing and delicious. Whether for a movie night or a party, these customizable treats cater to various tastes and dietary needs, ensuring everyone has a memorable culinary experience. Enjoy stress-free entertaining with this fun recipe!
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Ingredients
  

8 small flour tortillas

1 cup cooked, shredded chicken (rotisserie chicken works great)

1 cup shredded cheddar cheese

1/2 cup black beans, rinsed and drained

1/2 cup corn kernels (canned or frozen)

1 small red onion, finely chopped

1 medium tomato, diced

1 jalapeño, finely chopped (optional, for heat)

1/4 cup fresh cilantro, chopped

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper, to taste

1/2 cup sour cream (for serving)

Salsa or pico de gallo (for serving)

Sliced avocado (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Tortilla Cups:

      - Using a round cutter or the rim of a glass, cut each tortilla into smaller circles (about 3-4 inches in diameter).

        - Press each tortilla circle into the wells of a muffin tin to form small cups.

          Bake the Tortilla Cups:

            - Place the muffin tin in the preheated oven and bake for about 5-7 minutes, or until the tortillas are lightly crispy but not burnt. Remove and let cool slightly.

              Mix the Filling:

                - In a large mixing bowl, combine the shredded chicken, black beans, corn, red onion, tomato, jalapeño (if using), cilantro, cumin, chili powder, salt, and pepper. Mix well until all ingredients are combined evenly.

                  Fill the Cups:

                    - Spoon the chicken mixture into each baked tortilla cup, filling them generously.

                      Add Cheese:

                        - Top each filled cup with a sprinkle of shredded cheddar cheese.

                          Bake Again:

                            - Return the muffin tin to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

                              Serve:

                                - Remove from the oven and let cool for a few minutes before carefully lifting the cups out of the muffin tin.

                                  - Serve the Mini Chicken Nacho Tortilla Cups with a dollop of sour cream, a side of salsa or pico de gallo, and avocado slices if desired.

                                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 servings