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When it comes to appetizers that leave a lasting impression, Crunchy Mini Chicken Nacho Tortilla Cups stand out as a delightful choice. Perfect for parties, game days, or family gatherings, these bite-sized treats pack a punch of flavor and texture that is hard to resist. The combination of crispy tortilla cups filled with savory chicken, beans, and cheese creates a culinary experience that is both satisfying and fun to eat. Not only are they incredibly versatile, allowing for a variety of ingredient swaps to accommodate different dietary preferences, but they also bring an element of excitement to any occasion.

Mini Chicken Nacho Tortilla Cups

Make your next gathering unforgettable with Crunchy Mini Chicken Nacho Tortilla Cups! These delightful bite-sized treats combine crispy corn tortillas with flavorful shredded chicken, black beans, and gooey cheddar cheese for a satisfying snack. Perfect for parties or family dinners, they can be easily customized to accommodate various dietary needs. With vibrant toppings like cilantro and salsa, these cups are as visually appealing as they are delicious. Enjoy a fiesta of flavors in every bite!
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Ingredients
  

10 small corn tortillas

1 cup cooked chicken, shredded

1 cup black beans, rinsed and drained

1 cup shredded cheddar cheese

1/2 cup diced tomatoes

1/4 cup diced onion

1/2 cup corn (fresh or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup jalapeños, sliced (optional for extra heat)

Fresh cilantro, chopped (for garnish)

Sour cream and salsa, for serving

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s ready for the tortilla cups.

    Prepare the Tortillas: Using a round cookie cutter or the rim of a glass, cut small circles from each corn tortilla. These should fit comfortably into a miniature muffin tin. For added crunch, consider brushing a light coating of olive oil on both sides of the tortilla circles.

      Shape the Tortillas: Gently press the tortilla circles into the muffin tin cups, forming a small bowl shape. Bake them in the preheated oven for about 8-10 minutes, or until they turn crispy and lightly golden. Once done, remove them from the oven and allow them to cool for a few minutes.

        Prepare the Filling: In a mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, diced onion, ground cumin, chili powder, garlic powder, salt, and black pepper. Use a spoon or spatula to toss the ingredients together until they are well mixed.

          Assemble the Cups: Generously spoon the chicken mixture into each tortilla cup, filling them to the brim. Finish by topping each cup with a sprinkle of shredded cheddar cheese, adding jalapeños on top if you wish for an extra kick.

            Bake Again: Return the tray to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Once out of the oven, let the tortilla cups cool slightly for about a minute. Garnish with freshly chopped cilantro for a burst of color and flavor. Serve warm alongside bowls of sour cream and salsa for dipping.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 20 mini cups

                  Presentation Tips: Arrange the cups on a vibrant platter, and consider adding slices of lime and fresh avocado to the side for a colorful and appetizing display. Enjoy!