Reveal day for Group D in the Secret Recipe Club has arrived again and it’s time to make the big reveal.
The blog that I was assigned this month is So Tasty, So Yummy, a very fitting name, if I do say so myself. I had a difficult time choosing just one thing, as is normally the case. I decided early on to focus on a more savory dish as Monday’s are always our days and I had originally had a sweet dish prepared for that (I changed a few days ago and am saving the other for another week). Just to be clear, Katie has lots of delicious sweet recipes and it really was hard to stay away from them. Her savory recipes are just as difficult to choose between. Lots of great ideas, but after narrowing it down to 6 choices, I let mini-chef choose the final recipe. She chose these Cheesy Chicken Tortilla Cups and can I just tell you that I am really grateful she did. They are SO good and they were fun to make.
I only made a few small adjustments. I had to make more because not only is my family huge, but the kids had a few friends over, so we made more than the original recipe called for. Plus, they were super easy to drop into freezer bags to freeze and can be microwaved quickly for a snack. The only other thing I did was use Homemade Taco Seasoning (because I make homemade taco seasoning – a lot.)
- 4-6 boneless skinless chicken breasts
- 2 cans of Rotel
- 2 pkgs. taco seasoning mix
- ⅔ cup water
- 1 tablespoon oil
- 12 – 24 tortillas (depending on how full you want them)
- 2-3 cans of black beans, rinsed and drained
- 1 – ½ c. shredded Monterrey Jack cheese
- Throw the chicken breasts, Rotel, Taco Seasoning, water and oil into your crockpot. Cover and cook on low for 4 to 6 hours. Shred the chicken, return to the crockpot and cook on low for 30 more minutes. During the last 15-20 minutes throw in the black beans. At this point, preheat your oven to 400 degrees to get it ready.
- Grease your muffin pan – we used two. Cut the tortillas into circles small enough to create cups in the muffin tins, pressing each into the muffin tin. (save the remnants for Homemade Tortilla Soup).
- Fill each cup with the chicken mixture and top each with cheese. Bake all of it for about 8 to 10 minutes, until cheese is melted. I added a few minutes on at the end because the flour tortillas were still a bit soft and I wanted them to harden more. Just watch to make sure you don’t over cook but you’re looking for firmness so they can be removed and stand like a mini bowl.
- Serve with salsa, sour cream and guacamole. Yum!! Thank you Katie!
Secret Recipe Participants: What did you make for the Secret Recipe club this month?
Everyone: Have you ever used a muffin pan to make something other than muffins? Tell me about it in the comments below.