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Chicken Mexican Cups

Chicken Mexican Cups

Because I have announced that we will be hosting a Mexican themed Christmas supper for my family, my mind has been racing with ideas.

I was believing chalupas and tostadas when I came up with these chicken mexican cups. This is the ideal mix of flavors baked into a crispy baked shell. If you wish to substitute it with beef or shrimp go on. I just wished to keep it easy given that Olivia will be enjoying this appetizer. (She enjoys chicken.) I was also going to top with fresh avocado pieces however it wasn’t ripe sufficient today. Does it need avocado? No, but everything is better when you add avocado or guacamole.

Next week I am thinking of tackling my very first batch of homemade empanadas. I just require to determine what I am going to pack them with so if you have any concepts that would be great.

What would you add to your mexican themed supper and what beverages would you serve?


Active Ingredients

  • 8 egg rolls wrappers
  • 1 16 ounce can refried beans
  • 1 medium tomato, diced
  • 1/2 green bell pepper, diced
  • 1 cup prepared chopped chicken
  • 1/4 cup shredded mexican cheese mix
  • cilantro for topping


Preheat oven to 350 degrees.

Location egg roll wrappers into a routine sized muffin tin and pinch the sides together to make a bowl. Prepare in the oven for 10 minutes. Remove and permit to cool.

Pour beans into a little pot and cook on low heat stirring periodically. While beans are heating up slice tomatoes, bell pepper and prepared chicken.

Spoon the beans into the bottom of each egg roll wrapper cup and then leading with chicken, tomatoes, bell pepper and cheese. Broil for 1 minute or until cheese is melted. Top with fresh cilantro.

Additional garnishes: sour cream, avocado, salsa

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