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Muffin Tin Baked Chicken Quinoa Taco Cups Recipe
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MUFFIN TIN BAKED CHICKEN QUINOA TACO CUPS RECIPE

Muffin Tin Baked Chicken Quinoa Taco Cups Recipe - the ultimate Game Time appetizer!
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Appetizer
Servings: 18

Ingredients

FOR THE SLOW COOKED SHREDDED CHICKEN:

  • 1 lb boneless skinless chicken breast (2 large breasts)
  • 1/2 cup chicken stock
  • 2 tbsp El Yucateco® Red Habanero hot sauce

FOR THE TACO CUPS:

  • cooking spray
  • 3 8- inch flour tortillas
  • 1 1/2 cups shredded chicken
  • 1 cup cooked quinoa
  • 1 cup shredded Mexican cheese , divided
  • 3 tbsp light mayo
  • 2 tbsp El Yucateco® Red Habanero hot sauce + more for topping
  • 1 tbsp chopped green onions
  • salt and pepper to taste
  • 1 lime , cut into wedges
  • sour cream

Instructions

FOR THE SLOW COOKED SHREDDED CHICKEN:

  • Place chicken, chicken stock and hot sauce in a slow cooker. Cook for 2-3 hours on high or 6-7 hours on low.
  • Remove chicken from the slow cooker and shred using 2 forks.

FOR THE TACO CUPS:

  • Preheat oven to 375 F.
  • Spray a muffin tin with cooking spray.
  • Using a round cookie cutter, cut out 12 circles from the tortillas (4 circles per tortilla).
  • In a bowl, combine chicken, 2/3 cups of the cheese, quinoa, mayonnaise, salt and pepper to taste, hot sauce and green onion. Stir to combine.
  • Place tortilla circles on the bottom of the muffin tin cups, then add about 2 tbsp of the filling over the tortillas.
  • Top with the remaining 1/3 cup of shredded cheese.
  • Bake for 10-12 minutes, until golden and the cheese has melted.
  • Remove from the tin, top with sour cream, lime wedges, chopped green onions and El Yucateco® Red Habanero hot sauce.
  • Serve.

Nutrition

Calories: 218kcal | Carbohydrates: 25g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 502mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 3.5mg | Calcium: 92mg | Iron: 1.8mg