Monday, January 21, 2013

Mexican Chili Cups



It’s time to start planning those Super Bowl menus!!!!  Once I realized that my Eagles were toast this year, I lost almost all interest in football....I literally didn’t even know who they were playing each week.  UGH, another depressing year!  The part of football that I can never lose interest in is what food I’ll be serving up while we have games we don’t care about playing in the background.  :)  

In the early fall, I posted some great “Game Day at Home” recipes that are perfect for your big football party, but today I’m throwing another one out there... Mexican Chili Cups.  What’s so great about these is they are great served hot and they stay great at room temperature.  This recipe can easily be doubled to feed an enormous crowd and you can pretty much use your imagination as to what to fill these little tortilla cups with!  Snack on!

Mexican Chili Cups (makes 24 cups)

6 medium-sized flour tortillas
cooking spray
1 can chili with beans (any brand)
2/3 c. shredded extra sharp cheddar cheese
1 small can sliced olives
2 green onions, green parts thinly sliced
light sour cream for serving

  1. Using a 2-inch round cookie or biscuit cutter, cut 4 circles out of each tortilla, making 24 tortilla circles.  These will be the base of your cup.
  2. Using a 24-cup mini muffin pan, spray each cup with cooking spray and gently press each tortilla round into each cup.
  3. Preheat oven to 425.  Spoon about a teaspoonful of chili into each cup and top with cheese.  Bake for 10 to 12 minutes or until cheese is melted and edges of tortilla begin to brown.  Remove from oven and let cool for about 3 minutes.  
  4. Remove chili cups from pan and place on serving platter.  Top with olives, green onion and sour cream.  Eat!

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