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Chicken Fajita Tortilla Cups

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"If you like to impress when you cook, these are the appetizers for you. Perfect finger food for a small gathering, a work potluck or my favorite, a Cinco de Mayo party. These require a little bit of work to prepare, but are fun, festive and worth it. Garnish with sour cream if desired. I have served just as an appetizer with chips and salsa or along with my sour cream chicken enchiladas. Good with beer and/or margaritas."
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Ingredients

1 h servings 126
Original recipe yields 24 servings (24 tortilla cups)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Cut each tortilla into a 6-inch square using a pizza cutter. Cut each 6-inch square into four 3-inch squares, making 24 total. Use kitchen scissors to cut a 1-inch slit from each corner.
  3. Brush garlic oil over both sides of the tortilla squares. Press squares into a mini muffin tin to create small, pointed tortilla cups.
  4. Bake in the preheated oven until golden brown, 8 to 10 minutes.
  5. Heat 2 tablespoons olive oil in a pan over medium-high heat. Saute onion until tender, 3 to 5 minutes. Add chicken and fajita seasoning; stir until blended. Remove from heat and let cool for about 20 minutes.
  6. Combine avocado and tomatoes in a mixing bowl. Add lemon juice and garlic; stir to blend. Add the cooled chicken mixture and stir again until blended.
  7. Spoon mixture into the tortilla cups. Serve immediately while tortilla cups are still crispy, or refrigerate for the next day.

Footnotes

  • Cook's Notes:
  • Do not use seasoned grilled chicken strips.
  • Obviously, all ingredients inside these shells are optional. The shells themselves make these have such a presence regardless of where or why they are being served. The filling is delicious as I've made them, but experiment according to your own tastes

Nutrition Facts


Per Serving: 126 calories; 6.9 11.1 5.3 9 205 Full nutrition

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