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Categories:
chili powder cumin garlic cinnamon powder salt pepper light brown sugar chicken breasts water corn tortillas beans cheese avocado
Viewed: 52 - Published at: 4 years agoIngredients
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoons Cinnamon Powder
- 1 teaspoon Salt
- 1/2 teaspoons Cracked Black Pepper
- 1/4 cups Light Brown Sugar
- 4 whole Large Chicken Breasts, Boneless, Skinless
- 1/2 cups Water
- 1 package Corn Tortillas, Warmed, Cut Into Rounds, 12 Count Package
- 1 can Refried Beans, Warmed, 16 Ounce Can
- 2 cups Shredded Colby-jack Cheese
- 1 head Head Lettuce, Shredded
- 1 whole Avocado, Peeled, Pitted And Cut Into Small Cubes
Method
- Start by marinating your chicken.
- Mix the dry spices together and rub it all over the chicken breasts.
- Let these marinate for about 30 minutes.
- Spray a 12-count muffin tin with cooking spray, and preheat your oven to 375 F.
- While the chicken marinates, warm your tortillas in the microwave or in a skillet on medium heat just until they are nice and pliable.
- Keep them warm in a tortilla warmer, or wrapped in a towel until you are ready to cut and place them inside of your muffin tin.
- Now you need to figure out how to best cut your tortillas.
- You can use a large cup, placed over the tortilla and use a sharp knife to cut the rounds.
- Or you can use one of the best things I probably ever purchased, and use a round cutter and cut it into perfect rounds (the rounds should be about the size of the muffin tin hole, so it goes up the sides and covers the bottom).
- Place each round inside a muffin tin.
- Repeat until your muffin tin is full.
- Heat a large non-stick skillet on medium high heat.
- Add the chicken breasts, and cook for about 6 minutes per side.
- Once the second side is cooked, add about 1/2 cup of water into the skillet, cover the skillet and remove from the heat.
- Place your muffin tin inside the preheated oven and cook the tortilla cups for about 6 minutes.
- After 6 minutes, remove from the oven and set aside.
- Remove the chicken from the skillet, and cut it into small, bite-sized cubes.
- Your goal will be to have small enough chicken bites to fit inside a tortilla cup.
- Ok, now we are ready to assemble.
- Add about a tablespoon of cooked, refried beans to the bottom of each taco cup.
- Add chicken to to top of the beans and top with the shredded cheese.
- Pack it in there, and press gently into each cup.
- Add more cheese if necessary.
- Place the muffin tin back into the preheated oven and cook another 6 minutes or until the cheese is completely melted.
- When done, remove pan from the oven.
- Remove the taco cups from the pan by running a knife around the tortilla cup, and place on your serving dish.
- Top with shredded lettuce and avocado cubes.
- Let me just say this.
- My wife made me make this twice last week they were that good.
- And I even served them for dinner for the kids (making some without the beans) and they loved them as well.
- What was great about these taco cups, was that they were bite sized, did not fall apart, and were just the perfect bite.
- I think taco night now will get replaced with taco cup night.
- They were that amazing.
- Oh yeah, that extra cheese crisps up around the cup while cooking, and is just an added bonus.
- Hope you enjoy, and happy Cinco de Mayo!