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Tex Mex Jambalaya Taco Cups
5 from 3 votes

Tex Mex Jambalaya Taco Cups

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.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 24
Calories: 131 kcal
Course: Appetizer
Cuisine: Cajun

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Bake the muffin tin pan with the corn tortilla cups for about 15 minutes until golden and crispy. Remove and let cool.
  4. In a large skillet, over medium high heat, add olive oil.
  5. 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.
  6. While the chicken is browning add in chorizo and brown along with the chicken.
  7. Remove chicken and chorizo from the pan and set aside. These items will be returned to the pan later in the process.
  8. 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.
  9. Add in the Jambalaya Mix and continue to cook for another few minutes.
  10. Add in the diced tomatoes with chilies and corn and stir well. Continue to cook for another 2 minutes.
  11. Add chicken broth and chili powder and cumin. Turn heat down to med low and allow to simmer for 15-20 minutes.
  12. After simmering stir mixture to make sure all of the ingredients are well blended, then add back the chicken thighs and chorizo.
  13. Cook 15 more minutes.
  14. Then spoon the jambalaya into each taco cup. Sprinkle each with a tablespoon of shredded cheese.
  15. Bake for about 5 minutes until they are heated through and the cheese is melted.

Nutrition Information

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: 24 Serving

Amount Per Serving

Calories 131

% 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.