These mini cups are sure to bring a little whimsy to the appetizer spread. Chipotle peppers lend some smoky heat, with the sour cream providing cooling relief for anyone in need. You can also use chopped pickled jalapenos in lieu of the chipotles if desired. Cooked turkey can be a good alternative to chicken. And consider gathering up the extra tortilla bits, brushing them with oil, seasoning as you wish (try za’atar), and then toasting in the oven. They make a good sidekick to dips.
6 large organic whole grain tortillas
1/2 lb (225 g) finely diced cooked organic chicken
2 green onions, thinly sliced
1 plum (Roma) tomato, seeded and finely diced
1 small red bell pepper, finely chopped
1 Tbsp (15 mL) cider vinegar
1 chipotle chili in adobo sauce, minced
Salt, to taste
1/4 tsp (1 mL) black pepper
1 cup (250 mL) shredded mozzarella or cheddar cheese
1/2 cup (125 mL) sour cream
1 tsp (5 mL) lime zest
1 Tbsp (15 mL) lime juice
Preheat oven to 350 F (180 C).
Using 3 in (7.5 cm) cookie cutter or similar sized object such as jar lid, cut rounds from tortillas. Press rounds into 24 mini-sized muffin cups, being careful not to tear the bread. Some of the sides may fold in.
In large bowl, toss together chicken, green onion, tomato, red pepper, cider vinegar, chipotle chili, salt, and pepper.
Place small amount of cheese in each cup. Top with chicken mixture and then sprinkle tops with additional cheese. Bake for 12 minutes, or until edges of tortilla cups are crispy.
In small bowl, stir together sour cream, lime zest, and lime juice. Place small spoon in sour cream mixture, which eaters can use to add a dollop on top of chicken cups.
Each serving contains: 207 calories; 12 g protein; 7 g total fat (4 g sat. fat, 0 g trans fat); 22 g total carbohydrates (1 g sugars, 1 g fibre); 288 mg sodium
source: “Pickup Artists“, alive #386, December 2014