Ingredients: |
Ingredients: 2 tsp canola oil
2 chicken breasts, diced
1 large onion, diced
1 Tbsp chili power
⅛ tsp ground cumin
½ tsp garlic powder
¼ tsp dried oregano
1 can (6 oz) tomato paste, combined with 6 oz water
1 Tbsp canola oil
1 each red and orange bell pepper, diced small
Salt and freshly ground pepper to taste
Canola oil cooking spray
6 whole wheat tortillas, quartered
8 oz shredded extra sharp cheddar cheese
8 oz shredded Colby-Monterey Jack cheese
1 can (15 oz) pinto beans, drained
1 cup salsa
|
Directions: |
Directions:Heat 2 teaspoons canola oil in a large saute' pan over med-high heat. Add chicken, saute' one minute. Stir in onion, cooking until chicken is cooked through-out. Add herbs and spices, cook one minute. Stir in tomato paste. Cook, stirring constantly until tomato paste blends into the chicken mixture, about 2 min. Season with salt. Remove from heat and set aside.
Heat the same saute' pan over me-high heat. Add 1 Tbs canola oil. Saute' peppers for 4 min or until they are tender-crisp; season with salt and pepper. Set aside.
Spray a 12-count muffin pan with cooking spray. Place one quartered section of the tortilla in each muffin cup. Place another piece of tortilla on top, facing the other direction to form a cup. Place 1 tsp cheese in the bottom of each cup.
Evenly distribute chicken mixture, peppers, beans and salsa into each tortilla cup. Top with remaining cheese. Bake for 15-20 minutes. Or until bubbly and cheese is melted.
|
This recipe for Mexican Burrito Cups is from