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Crispy Super Bowl Chicken Stuffed Taco Cups

crispy super bowl chicken stuffed taco cups - featured image
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These crispy taco cups are an easy, crowd-pleasing game day snack featuring seasoned shredded chicken, melted cheddar cheese, and a crunchy taco shell baked to perfection.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken recommended)
  • 12 small flour tortillas (6-inch size; can substitute corn tortillas for gluten-free)
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  • Pinch of salt and pepper
  • ½ cup sour cream (optional, for topping or dipping; use dairy-free if needed)
  • 2 stalks green onions, thinly sliced
  • 2 tbsp olive oil, for brushing taco cups
  • Optional toppings: diced tomatoes, sliced jalapeños, cilantro leaves, avocado slices

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine shredded chicken with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well until evenly coated. If chicken is dry, add a splash of chicken broth or 1 tsp olive oil to keep it juicy.
  3. Lightly brush both sides of each tortilla with olive oil. Gently press each tortilla into muffin tin cups to form bowl shapes, shaping edges with fingers.
  4. Bake the tortilla cups for 8-10 minutes until golden brown and crisp, watching closely to avoid burning.
  5. Remove taco cups from oven. Spoon about 2 tablespoons (30g) of seasoned chicken into each cup.
  6. Top each cup with roughly 1 tablespoon (15g) shredded cheddar cheese, covering the chicken evenly.
  7. Return cups to oven and bake for an additional 5-7 minutes until cheese is melted and bubbly.
  8. Remove from oven and let cool for 2-3 minutes. Sprinkle with sliced green onions and optional toppings like diced tomatoes or jalapeños.
  9. Serve warm with sour cream for dipping or dolloping on top.

Notes

Use small tortillas that are not too thick for best crispiness. Brush tortillas with olive oil seasoned with smoked paprika for extra flavor. Let taco cups cool briefly after baking to firm up. For extra crispiness, broil for 1-2 minutes at the end but watch carefully to avoid burning. Use warm shredded chicken for juicier filling. Avoid overcrowding filling to prevent soggy shells. Reheat leftovers in a 350°F oven for 5-7 minutes to maintain crispiness; avoid microwaving.

Nutrition

Keywords: chicken taco cups, game day snacks, Super Bowl recipes, crispy taco cups, easy chicken appetizers, party snacks

Find it online: https://breezybake.com/crispy-super-bowl-chicken-stuffed-taco-cups-easy-recipe-for-game-day-snacks/