Chili Queso Cups Recipe

Crispy whole wheat tortilla cups stuffed with beans, mild chili, and topped with melted colby jack cheese. Perfect for snacking, lunch, or an impromptu party.

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Sometimes you just want the appetizers, but not the party. That’s what happened with these chili cups, coincidentally right after I made this chili and had some leftovers to use up. Appetizers make the best lunch sometimes.

You want to make sure the chili is nice and thick so that it doesn’t turn into soup cups in the oven. When you cut the tortillas, it’s best to use a round cookie cutter. I learned the hard way that the glass cup cutting method I use for biscuits sometimes doesn’t really work on tortillas. I ended up using the cup as a template and haphazardly cut around it with a pizza cutter. If you don’t have a cutter, that method works okay- no need for perfect circles here!

These are pretty healthy appetizer wise, I used whole grain tortillas, lean beef, beans, and plenty of tomato goodness. You could also use canned chili if you’re a lonely soul without a bowl of chili leftovers to your name. Look for a variety that is low sodium and pay attention to the ingredient list on the can though. No one will know you took a shortcut! I did a quick search on my Fooducate app and found that Amy’s Chili would be one of the most readily available, healthy bets.

I like to top my chili cups with sour cream and peppers, but I also think that sliced green onions, salsa, or avocado would make yummy toppings.

Chili Con Queso Cups Recipe

Ingredients

2 8 inch tortillas (I used whole wheat)
3/4 cup fat free refried beans
1 cup chili
2 tablespoons chopped onion
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 cup shredded colby jack cheese
optional garnishes: salsa, avocado, sour cream, olives, and etc.

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Instructions

Preheat oven to 425 degrees. Warm tortillas in the microwave for 15 seconds so they are more flexible and easy to cut. Using a small round cookie cutter or glass, cut 3 circles out of each tortilla. Spray a muffin tin with cooking spray and press tortilla rounds into muffin cups. It's okay if they aren't completely perfect, the filling will help press it down.
Spoon filling into each tortilla "cup," dividing it evenly amongst each cup. Top each cup with shredded cheese and bake for 8 minutes. Top with desired garnishes and serve immediately.

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Notes

If you want to cut corners a little bit, feel free to use 1/2 teaspoon of taco seasoning in place of the chili powder and cumin.



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