Our class Chili Bites
Mini Mexican Chili Bites
Ingredients:
3-4 Tortilla Shells
2 (15oz) Cans of Chili
1 Cup Shredded Cheese
Small can of Black Olives (sliced)
3-4 Scallions/ green onions (finely sliced)
1/2 cup Sour Cream
***NOTE- I made homemade chili beans by placing pinto beans into the crockpot, cover the beans with water, add a can o tomato sauce and I added a gluten free package of chili mix. Using an immersion blender when beans are done, I made them into chunky chili beans. Beans will need to cook in crockpot for about 6 hours on high. 3-4 Tortilla Shells
2 (15oz) Cans of Chili
1 Cup Shredded Cheese
Small can of Black Olives (sliced)
3-4 Scallions/ green onions (finely sliced)
1/2 cup Sour Cream
Method:
– Using a cookie cutter or round lid cut circles out of the tortilla’s. (Note: It’s easier to cut them when they’re cold).
– Then pop the circles into the microwave for 10 seconds so that the tortilla’s become more pliable.Press them snuggly them into the bottom of your mini muffin pan.
– Pre-heat your oven to 425F. Then open and drain all the liquid from your chili (you don’t want it to make the tortilla cups soggy). Spoon a little chili into each tortilla cup and press down with the back of your spoon so it doesn’t spill over.
– Top each chili filled cup with a little grated cheese, a few olive slices and a sprinkling of finely sliced green onion.
– Pop the tray into the oven for just 10-12 minutes, until the tortilla shells are crisp and the cheese is melted.
– Serve on a bed of chopped lettuce and with a dollop of sour cream on each one. You can even serve with some salsa for dipping…though there are good just as!
– Using a cookie cutter or round lid cut circles out of the tortilla’s. (Note: It’s easier to cut them when they’re cold).
– Then pop the circles into the microwave for 10 seconds so that the tortilla’s become more pliable.Press them snuggly them into the bottom of your mini muffin pan.
– Pre-heat your oven to 425F. Then open and drain all the liquid from your chili (you don’t want it to make the tortilla cups soggy). Spoon a little chili into each tortilla cup and press down with the back of your spoon so it doesn’t spill over.
– Top each chili filled cup with a little grated cheese, a few olive slices and a sprinkling of finely sliced green onion.
– Pop the tray into the oven for just 10-12 minutes, until the tortilla shells are crisp and the cheese is melted.
– Serve on a bed of chopped lettuce and with a dollop of sour cream on each one. You can even serve with some salsa for dipping…though there are good just as!
We are making these for dinner at Morgan's insistence!
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