Servings: 18
MUFFIN TIN BAKED CHICKEN QUINOA TACO CUPS RECIPE
Prep Time:
10 mins
Cook Time:
3 hrs
Total Time:
3 hrs 10 mins
Muffin Tin Baked Chicken Quinoa Taco Cups Recipe - the ultimate Game Time appetizer!
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.
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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.
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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.
Course:
Appetizer