Green Chili Chicken Cups with Apricot-Tomato Salsa

Something southern for dinner with shelf cans and leftover chicken breast. Inspired by Iowa Girl Eats Casserole.

Green Chili Chicken Cups with Apricot-Tomato Salsa

Yield: 2 servings

2 small flour tortillas (I used Trader Joe’s, Reduced Carb Whole Wheat Flour Tortillas)
1 cup black beans, drained and rinsed
1-2 tbsp. lime juice
1 cooked chicken breast (about 5 oz.) , shredded
1 small can (1/2 cup) green chili, chopped
2-3 tbsp. sour cream
1 oz. cheddar cheese, shredded
1/4 tsp. ground cumin
salt

For salsa:

1 medium tomato, chopped
1/4 cup sweet onion, chopped
1 large apricot, chopped
1/2 jalapeno, chopped
splash of lime juice
cilantro

Preheat oven in 350F. Spray with cooking spray Tortilla Bowl Makers or big enough ramekins. Place tortillas in it. Set aside.

Mush black beans with lemon juice and cumin with fork. Divide into tortilla cups. Mix chicken, green chili, sour cream and divide into tortilla bowl, on top of black beans. Put into oven and bake about 20 minutes or until tortilla wedges became golden brown and crisp. Add cheese on top and put into oven for couple minutes more, until melt.

For salsa: mix tomato, onion, apricot, jalapeno, cilantro and splash of lime juice.

1 serving is about 375 calories

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