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Here’s another food post b/c what’s life without grubbing?!

A few days ago, I made some fajita chicken cups for lunch. It was probably one of the easiest things to whip up. I’ll share how I made it and you’re going to LOVE me for it. This requires absolutely NO previous cooking experience just some assembly skillzz and please, don’t tell me you can’t assemble.

These were made with some leftover baked fajita chicken (who doesn’t have leftover chicken?!) and whatever other ingredients I found already in my fridge. Like I said, this requires no cooking skills, so you can def. use already made store bought roasted chicken.

Here are my ingredients. Plain and simple. If you prefer corn tortillas, grab life by the horns and go for it. I love me some flour tortillas.

I’ve never been a cheese gal, but lately I’m into all sorts of cheeses. I’m sorta random with my obsessions. One minute I’m all about it and the next, forget it.

The night before, I made baked chicken w/ fajita seasoning. We had it with couscous.

Depending on how many cups you’re making, you can also use a muffin pan. That would make about 6 cups at one time. Since I was eating solo, 6 would be over aggressive so I made 2 using these little bakeware dishes. Spray bakeware with cooking oil before placing the tortillas. Add all the ingredients (in random order) into the cup.

Bake at 325 degrees for about 15 mins. or until the cheese melts. If the cups are beginning to burn, cover them with aluminum foil while the cheese melts.

So delish! Although the cups hold pretty well, you’re going to need a plate to catch all the drippings.

And I must admit, the madness started when I saw this image (below) from my pinterest board, yummy morsels. It’s from Martha Stewart. Honestly, I haven’t peeked at her (mushroom & spinach cups) recipe. Just saw the image and thought to myself, if Martha (or her assistant) can do it, so can I. And I’m gonna do it my way with my ingredients.

So if you would like to follow her assistant’s recipe, click here.

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