Gallery

Recipe Summary

prep:
10 mins
broil:
1 min
total:
11 mins
Servings:
12
Yield:
12 servings ( 4 mini tacos per serving)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place rack in uppermost position. Heat oven to broil.

    Advertisement
  • Select 48 unbroken chips and place in single layer on one or two baking sheets.

  • In a small bowl, stir together the sour cream, jalapenos and taco seasoning mix.

  • Place about 1 teaspoon chili into each tortilla cup. Top with about 1/2 teaspoon shredded cheese per cup. Place on top rack and broil for 1 to 2 minutes, until cheese is melted and chili is heated through (tortilla edges will just begin to brown).

  • Once cups are heated, top with a small dollop of the jalapeno sour cream. Garnish with parsley; serve with additional sour cream on the side. Makes 12 servings (4 mini taco cups per serving).

Nutrition Facts

35 calories; fat 2g; cholesterol 5mg; saturated fat 1g; carbohydrates 3g; protein 1g; sodium 78mg.
Advertisement
Advertisement