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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!
Muffin Tin Baked Chicken Quinoa Taco Cups Recipe
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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:

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

FOR THE TACO CUPS:

  1. Preheat oven to 375 F.
  2. Spray a muffin tin with cooking spray.
  3. Using a round cookie cutter, cut out 12 circles from the tortillas (4 circles per tortilla).
  4. 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.
  5. Place tortilla circles on the bottom of the muffin tin cups, then add about 2 tbsp of the filling over the tortillas.
  6. Top with the remaining 1/3 cup of shredded cheese.
  7. Bake for 10-12 minutes, until golden and the cheese has melted.
  8. Remove from the tin, top with sour cream, lime wedges, chopped green onions and El Yucateco® Red Habanero hot sauce.
  9. Serve.
Course: Appetizer

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%