TORTILLA CUPS
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
4 flour tortillas
3 tbs flour
1/2 tsp each cumin and chili powder
1 pound skinless boneless chicken breasts, diced
2 tbs oil
1/2 onion, diced
2 stalks celery, diced
2 carrots, diced
1 bell pepper, diced
14.5 oz can diced tomatoes
1 cup each chicken broth and shredded Monterey Jack cheese
HEAT oven to 350 degrees. Coat 4 cups of a muffin pan with cooking spray. Fold each tortilla in half, then form into a cone. Fold up point of cone slightly, then press tortilla into muffin pan to form a cup, coat with cooking spray. Transfer to oven, bake until golden and crisp 15 min. Combine flour, cumin, chili powder, salt and pepper in a bowl. Add chicken, toss. HEAT oil in a skillet. Add chicken, cook until lightly browned. Add onion, celery, carrots, and bell pepper, cook until vegetables begin softening. Add tomatoes and broth to skillet, bring to a simmer. Cook until vegetables are tender and sauce thickens slightly. Season. Divide chicken mixture among tortilla cups. Top with cheese. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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