Appetizers‎ > ‎

Allie's Cilantro-Infused Chicken Cups

My Aunt Allie introduced me to these awesome little bites. They are a little time consuming, but they are worth the effort. 

Ingredients:

1 recipe of fresh salsa

For the chicken marinade:

2 boneless, skinless chicken breasts

1 cup of fresh cilantro, chopped, plus extra

2 tsp of cumin

2 garlic cloves, minced

juice of 1 lime

2 tbsp of vegetable oil 

For the sour cream:

1 cup of sour cream

1 tsp of cumin

juice of 1/2 a lime

For the cups:

1 package of flour tortillas

Toppings:

1 avocado, cut into thin slices

1/2 red bell pepper, diced very small 

Directions:

Step 1: In a bowl, for the chicken marinade, mix together the oil, garlic, cilantro, lime juice and cumin. Place chicken breasts in a large resealable plastic bag and pour in the contents of the marinade. Mix altogether, place bag on a large plate and put in the fridge to marinate for 24 hours. 

Step 2: After the chicken has marinated over night, place chicken breasts on a BBQ over medium heat, grill for 6-7 minutes per side, until juices run clear. If you are using bone-in chicken, let the chicken cook bone-side down for majority of the cooking time, and flip it over for the remaining 4-5 minutes. Let the chicken rest on a cutting board for 15 minutes, before chopping into small pieces. Set aside. 

Step 3: Preheat the oven to 350 F.  To make the cups, take a stack of flour tortillas and  using a 2 inch biscuit cutter, cut out round tortillas.  Using mini muffin tin, spray with cooking oil, and push in a tortilla round into the muffin holes. They don't have to be perfect and once they are baked, they will hold their shape. Put in the oven and bake for 10 minutes, until brown, checking after 5 minutes since sometime they are very quick to cook.  You don't want them over cooked since they get crunchy, you want them to be a little soft. Repeat with the remaining flour tortillas

Step 4: To make the sour cream mixture, place sour cream, lime juice and cumin in a bowl and mix. Set aside. 

Step 5: In a large bowl, add chopped chicken and your homemade fresh salsa recipe.  Mix together. Add another few tbsp of chopped cilantro and mix. Take a baked cup and scoop in some chicken mixture. Add a dollop of the sour cream on top, along with a sliver of avocado and chopped red pepper. Serve.

 

Recipe Courtesy of Allie Blaikie

Comments