Since I have announced that we will be hosting a Mexican themed Christmas dinner for my family, my mind has been racing with ideas. I’m working on appetizer ideas that are quick and fun. This past week I made these stuffed jalapeños and this week I wanted something fun and unusual.
I was thinking chalupas and tostadas when I came up with these chicken mexican cups. This is the perfect combination of flavors baked into a crispy baked shell. If you want to substitute it with beef or shrimp go ahead. I just wanted to keep it simple since Olivia will be indulging in this appetizer. (She loves chicken.) I was also going to top with fresh avocado chunks but it wasn’t ripe enough today. Does it need avocado? No, but everything is better when you add avocado or guacamole.
Next week I am thinking of tackling my first batch of homemade empanadas. I just need to figure out what I am going to stuff them with so if you have any ideas that would be great.
What would you add to your mexican themed dinner and what drinks would you serve?
ENJOY ~ Meagan
Chicken Mexican Cups
Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 16 minutes
8 egg rolls wrappers
1 16 ounce can refried beans
1 medium tomato, diced
1/2 green bell pepper, diced
1 cup cooked chopped chicken
1/4 cup shredded mexican cheese blend
cilantro for topping
Preheat oven to 350 degrees.
Place egg roll wrappers into a regular sized muffin tin and pinch the sides together to make a bowl. Cook in the oven for 10 minutes. Remove and allow to cool.
Pour beans into a small pot and cook on low heat stirring occasionally. While beans are heating up slice tomatoes, bell pepper and cooked chicken.
Spoon the beans into the bottom of each egg roll wrapper cup and then top with chicken, tomatoes, bell pepper and cheese. Broil for 1 minute or until cheese is melted. Top with fresh cilantro.
Additional toppings: sour cream, avocado, salsa