Tex Mex Jambalaya Taco Cups
User Reviews
5
3 reviews
Excellent
Tex Mex Jambalaya Taco Cups
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Tex Mex Jambalaya Taco Cups are spicy appetizer-sized bites of Cajun jambalaya with a Tex Mex twist in corn tortilla taco cups that are perfect for either your game day or Mardi Gras party.
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Ingredients
- 24 corn tortillas sliced in half
- 2 tablespoons neutral cooking oil generic cooking oil
- 3 chicken thighs cubed
- salt to taste
- black pepper to taste
- 1/4 pound chorizo
- 1/2 cup onion chopped
- 1/2 cup red bell pepper chopped
- 1/2 cup green bell pepper chopped
- 1 diced tomatoes with green chilies canned
- 1 cup corn kernels fresh or frozen
- 1 clove garlic chopped
- 1 jambalaya mix ZATARAIN'S® reduced sodium
- 2-½ cups chicken broth reduced sodium
- 1 teaspoon cumin
- 2 teaspoons chili powder
- sea salt to taste
- black pepper to taste
- 1-1/2 cups Mexican blend cheese shredded
Instructions
- Preheat the oven to 350 degrees F.
- Carefully press each corn tortilla half into the bottom and sides of each muffin tin, ensuring that each side overlaps. If necessary, cut a half a tortilla in half again and fit it in the muffin tin on top of the other half tortilla to completely cover the bottom of the cup.
- Bake the muffin tin pan with the corn tortilla cups for about 15 minutes until golden and crispy. Remove and let cool.
- In a large skillet, over medium high heat, add olive oil.
- Season chicken thighs with sea salt and black pepper to taste, then place chicken thighs into the hot skillet and cook on both sides for about 4 minutes on each side.
- While the chicken is browning add in chorizo and brown along with the chicken.
- Remove chicken and chorizo from the pan and set aside. These items will be returned to the pan later in the process.
- If needed, add a little more olive oil then the garlic, onions, and red and green bell peppers, and cook for 2-3 minutes until onions and peppers are softened.
- Add in the Jambalaya Mix and continue to cook for another few minutes.
- Add in the diced tomatoes with chilies and corn and stir well. Continue to cook for another 2 minutes.
- Add chicken broth and chili powder and cumin. Turn heat down to med low and allow to simmer for 15-20 minutes.
- After simmering stir mixture to make sure all of the ingredients are well blended, then add back the chicken thighs and chorizo.
- Cook 15 more minutes.
- Then spoon the jambalaya into each taco cup. Sprinkle each with a tablespoon of shredded cheese.
- Bake for about 5 minutes until they are heated through and the cheese is melted.
Nutrition Information
Show Details
Calories
131kcal
(7%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
18mg
(6%)
Sodium
120mg
(5%)
Potassium
126mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
191IU
(4%)
Vitamin C
4mg
(4%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 120mg | 5% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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