12 corn tortillas (6 inches), warmed
Cooking spray
2 cups shredded rotisserie chicken
1 cup salsa
1 can (16 ounces) refried beans
1 cup shredded reduced-fat Mexican cheese blend
Optional toppings: shredded lettuce, reduced-fat sour cream, sliced ripe olives, sliced green onions, chopped cilantro, sliced radishes, diced avocado and additional salsa
Preheat oven to 400°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray.
Bake until lightly browned, 5 minutes. Toss chicken or paneer cubes or tofu sauteed with garlic onion, bell pepper, jalapeno and add little salsa. Layer each cup with beans, chicken mixture and cheese.
Bake until heated through, 9-11 minutes. Serve with toppings as desired.
No comments:
Post a Comment