Ingredients
Scale
- 12 mini tortilla cups
- 8 oz cream cheese, softened
- 2 tbsp fresh herbs (basil or cilantro), chopped
- 1 cup chopped vegetables (bell peppers or cucumbers)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup cooked protein (chicken or shrimp)
- ½ cup sour cream (for garnish)
- ½ cup fresh salsa (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a muffin tin and press mini tortillas into each cup shape.
- In a bowl, mix softened cream cheese with herbs and season with salt and pepper.
- Layer chopped vegetables over the cream cheese base, then add shredded cheese and cooked protein on top.
- Bake in the oven for 10-12 minutes until cheese melts and edges turn golden brown.
- Let cool slightly, then add sour cream and salsa before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tortilla cup (50g)
- Calories: 125
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg