Spicy Little Muffin Tin Chicken Tostadas
User Reviews
5
Spicy Little Muffin Tin Chicken Tostadas
Description
Spicy Little Muffin Tin Chicken Tostadas combine crisp tortilla cups shaped and baked in a muffin tin with a chicken filling dressed in a mixture of mayonnaise, drained canned jalapeños, lime juice, shallots or similar onions, and chopped cilantro stems. The use of canned jalapeños adds a sharp vinegary touch that balances the richness of the mayonnaise, resulting in a moderate spicy zing rather than heat. The chicken is shredded and gently tossed in the seasoned mayo mix to coat it evenly without overpowering.
The preparation involves cutting tortillas into rounds, fitting them into muffin tins, spraying and baking them until golden and crisp to achieve a sturdy cup shape. After cooling, these cups are filled and garnished with fresh coriander leaves and diced avocado for herbal and creamy contrast. The textural combination of crunchy cups with creamy, spiced filling is distinctive.
This recipe is suitable as a snack or appetizer and accommodates flour or corn tortillas. The lime juice can be adjusted to taste, especially if substituting fresh jalapeños for canned, to maintain balanced acidity and flavor. The small size and individual portions make them convenient to serve at gatherings.
Using canned jalapeños provides a vinegary flavor that balances the mayonnaise well; if using fresh jalapeños, adjust with extra lime juice to maintain flavor balance.The tostada cups are best baked in muffin tins to ensure a crisp shell to hold the filling without becoming soggy.
Ingredients
- 2 to 3 tortillas (flour or corn)
- cooking spray
Filling
- 1/4 cup mayonnaise whole egg
- 1/4 cup jalapeño drained (Note 1, finely chopped, canned
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice (or more to taste)
- 1/2 cup shallot or 1/4 cup finely diced red onion, sliced, or scallions
- 2 tbsp coriander stems finely diced, aka cilantro stems
- 1 1/4 cups chicken plain, unseasoned, shredded, cooked
Garnish
- Coriander leaves aka cilantro leaves
- avocado diced
Instructions
- Preheat oven to 180C/350F.
- Cut out 10 rounds using a 7.5cm/3" round cutter OR 400g/14oz empty, clean can. You should be able to get 5 out of each tortilla.
- Mould into standard size muffin tins. Spray with oil, then bake for 10 to 15 minutes until golden brown and crisp. Allow to cool in the muffin tin then set aside until required in an airtight container.
- Place all the Filling ingredients except the chicken in a bowl and mix to combine. Then add the chicken and toss gently to coat.
- To serve, divide the chicken filling between the tostada cups. Sprinkle with coriander/cilantro leaves and avocado.
Notes
- Using canned jalapeños provides a vinegary flavor that balances the mayonnaise well; if using fresh jalapeños, adjust with extra lime juice to maintain flavor balance.
- The tostada cups are best baked in muffin tins to ensure a crisp shell to hold the filling without becoming soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 43g | |
| Calories | 93cal | 5% |
| Carbohydrates | 3.3g | 1% |
| Protein | 5.6g | 11% |
| Fat | 2.4g | 4% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 15mg | 5% |
| Sodium | 392mg | 16% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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