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In recent years, there has been a significant surge in the popularity of finger foods and appetizers. These bite-sized delights have transformed the way we entertain, making gatherings feel more relaxed and approachable. Whether it's a casual get-together with friends, a festive family reunion, or a spirited game night, finger foods offer the perfect solution for serving delicious bites without the formality of sit-down meals. Among the myriad of options available, Crunchy Mini Chicken Nacho Tortilla Cups stand out as a quintessential party food that is both satisfying and easy to prepare.

Mini Chicken Nacho Tortilla Cups

Looking for a fun and tasty finger food for your next gathering? Try making Crunchy Mini Chicken Nacho Tortilla Cups! These bite-sized delights are filled with seasoned shredded chicken, black beans, cheese, and veggies, all served in crispy tortilla cups. Perfect for parties, game nights, or family reunions, they require no utensils and are easily customizable to suit every guest's taste. Get ready to impress with this simple, delicious recipe that will keep everyone coming back for more!
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Ingredients
  

10 small corn tortillas

1 cup cooked chicken, shredded

1 cup black beans, rinsed and drained

1 cup shredded cheddar cheese

1/2 cup diced tomatoes

1/4 cup diced onion

1/2 cup corn, fresh or canned

1 tsp ground cumin

1 tsp chili powder

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

1/2 cup jalapeños, sliced (optional)

Fresh cilantro, chopped (for garnish)

Sour cream and salsa, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Tortillas: Using a round cookie cutter or a glass, cut small circles out of each corn tortilla to fit into a miniature muffin tin. If you want a little extra crunch, brush both sides of the tortillas lightly with olive oil.

      Shape the Tortillas: Gently press the tortilla circles into the muffin tin cups, formulating a little bowl shape. Bake in the preheated oven for 8-10 minutes until crispy and lightly golden. Remove and let them cool slightly.

        Prepare the Filling: In a mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, diced onion, ground cumin, chili powder, garlic powder, salt, and pepper. Toss until well combined.

          Assemble the Cups: Spoon the chicken mixture into each tortilla cup, filling them generously. Top each with a sprinkle of shredded cheddar cheese and jalapeños if you’re using them.

            Bake Again: Return the tray to the oven and bake for another 5-7 minutes until the cheese is melted and bubbly.

              Garnish and Serve: Once out of the oven, let them cool for a minute. Garnish with freshly chopped cilantro. Serve warm with sides of sour cream and salsa.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 20 mini cups