I love tacos, but there’s just one thing: I can’t seem to finish one without something falling off. Usually, I get frustrated from all the meats and sauces spilling out on both sides, but imagine that the tortilla actually holds all the ingredients together. Now keep reading, because your imagination just turned into a reality!
Fall’s hottest recipe is the taco cup: where you can hold and eat your taco in one hand, your drink in another. The buffalo chicken adds a hint of spice, while the warm cheese holds all the ingredients together in a sticky cheese net. These cute cups only take around half an hour to bake, and best of all, require only a few ingredients. Perfect for Taco Tuesday, a quick midday snack, or appetizers for your next party, these small cups provide a huge relief.
Did we mention how cute they are?
INGREDIENTS:
- 6 “fajita size” 6 inch flour tortillas
- 2 cups cooked and shredded chicken breasts
- ¾ cup Buffalo Sauce
- 8 oz cream cheese
- ¼ cup bleu cheese dressing (or ranch dressing)
- 1 cup cheddar cheese (grated)
DIRECTIONS:
First, preheat the oven to 375°F.
Place the tortillas into damp paper towels, then heat them in the microwave for 30-45 seconds. Take the tortillas out from the towels and place them into 4 inch ramekins. Bake these tortillas in the oven for 12 minutes.
Meanwhile, combine the chicken and buffalo sauce into a large bowl. In another bowl, combine the cream cheese and bleu cheese dressing.
Once your tortilla “taco cups” are done baking, fill each one halfway with the cream/bleu cheese mix, then fill them with the buffalo chicken. Top with cheddar cheese, and bake taco cups in the oven for an additional 7 minutes.
Please SHARE this with your friends and family.
[Source: Whitney Bond]
