banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Smoky Chicken Cups

    Share

    Smoky Chicken Cups

    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.

    Advertisement

    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.

    Serves 12.

    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

    Advertisement

    Smoky Chicken Cups

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.