Spicy Chicken Taco Cups

All right, if you never ever ever use store-bought anything, you’re going to want to turn away from this post right now and maybe read about the time I made Bouef Bourguignon from scratch, because I used *gasp* packaged crescent rolls. Things have been so busy since we moved and not only have I slacked on my blogging, I’ve gotten lazy about cooking dinner. It doesn’t help that Andrew has been out of town a lot for work – when he’s gone, I fall back on risotto and pasta, and you all definitely know how to make those if you’ve been reading my blog for any length of time.  🙂

Andrew and I both love spicy tacos, and though I love “authentic” tacos made with carne asada or marinated fish, when I make them at home, I almost always go for ground meat. Ground chicken and turkey are good choices for us – with all the spicy seasonings, I really don’t miss the flavor that ground beef provides. Obviously, you can use whatever you want, but in the pictures of these taco cups, they are made with ground chicken.

Adobo sin pimienta is adobo without pepper – it’s a seasoning you can get in the grocery store, near the Mexican/Spanish ingredients. I love it on rice, pasta, polenta, and as a seasoning for meat. It’s just a blend of garlic, salt, oregano, and turmeric, so if you don’t want to buy it, you could always use the individual spices to your taste.

Spicy Chicken Taco Cups

1 lb. ground chicken breast
1/4 tsp. crushed red pepper flakes
1 tbsp. ancho chile powder
2 tbsp. fajita seasoning
2 tbsp. chipotle tabasco sauce
1 tbsp. adobo sin pimienta
2 tsp. garlic powder
1 package refrigerated crescent rolls
1/2 c. shredded cheese

Remove crescent rolls from the refrigerator to allow them to warm up a bit. Preheat the oven to 375 degrees with one rack in the center of the oven and the other directly under the broiler.

Spray a large pan with cooking spray (I use sprayable olive oil) and heat over medium-high. Add the chicken and break up with a spoon. Sprinkle all the spices over the chicken and stir to coat well. After the chicken is mostly cooked, cover the pan and turn the heat down to low.

Separate the crescent rolls. In an ungreased muffin tin, coil each roll into one muffin cup, pressing the seams together. Allow some of the roll to drape over the top of each cup.

Bake according to package directions (typically 375 degrees) for 2-4 minutes. At this point, the rolls puff and start to fill in the cup. Use a small ladle or something cylindrical (the bottom of my ice cream scoop well!) to hollow the cup out again. Bake another 8-10 minutes or until rolls are a light golden color.

Remove pan from the oven and switch the temperature to “broil”.

Fill each cup with the spicy meat mixture. Top with a sprinkling of cheese. Return pan to broiler for 1-2 minutes, just until cheese is melted.

Top with salsa, sour cream, guacamole, chopped green onions, or the garnish of your choice.

This entry was posted in beef, chicken. Bookmark the permalink.

One Response to Spicy Chicken Taco Cups

  1. Mary-Grace says:

    Those are so cool! I love finding new recipes for bite-size, savory foods because I like to have finger foods at parties, but hate serving the exact same things over and over.

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