Chicken Tortilla Cups (Appetizer)

Ingredients

• 6 small flour tortillas
• 2 tbsp (30 mL) vegetable oil
• 1 tsp (5 mL) chili powder
• 1-1/2 cups (375 mL) diced, cooked chicken breasts or turkey cutlets or red kidney beans, (rinsed)
• 3/4 cup (175 mL) shredded old Cheddar cheese or Monterey Jack cheese
• 1/3 cup (75 mL) finely chopped jalapeño peppers or pickled jalapeño peppers, (drained) (optional)
• 1 tsp (5 mL) minced fresh parsley

Preparation

Brush both sides of tortillas with oil; stack and cut into quarters. Fit each wedge into mini muffin cup to make 24 cups.
In small bowl, sprinkle chili powder over chicken; toss to coat. Divide among cups; top with cheese, and jalapeño peppers (if using). Bake in 425°F (220°C) oven until cups are golden and cheese is melted, 10 minutes. Sprinkle with parsley. Serve hot.

-these were really good, and really easy to make!