Servings: 18
Muffin Tin Baked Chicken Quinoa Taco Cups Recipe - the ultimate Game Time appetizer!
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
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 Information
Calories: 218, Fat: 6g, Saturated Fat: 2g, Cholesterol: 31mg, Sodium: 502mg, Potassium: 223mg, Carbohydrates: 25g, Fiber: 1g, Sugar: 2g, Protein: 13g, Vitamin A: 50%, Vitamin C: 3.5%, Calcium: 92%, Iron: 1.8%