Sunday, September 16, 2012

Fiesta Chicken Taco Cups

Love the concept of this recipe, using refrigerated crescent dinner rolls in a muffin tin to form these cups that can be used in a number of food combinations.

I'm not sold on the taco sauce with chicken, but with a little imagination, all types of recipes can be adapted from this basic idea.  I'm thinking more along the idea of italian sausage with peppers, onions and cheese . . . left over roast pork with barbeque sauce . . . something similar to chicken pot pie . . . breakfast cups with scrambled eggs, ham and cheese.

You can even use this idea for dessert . . . apple pie filling with a cream cheese topping . . . whatever you like!!  The possibilities are endless :)))  I love these type of food discoveries!

Wouldn't it be awesome to make these in different variations as appetizers for a party?

I'm an advocate of using leftovers for other meals . . . this idea is perfect for using those small quantities of food leftovers to make a meal with variety or lunches to go?  I'm sure these little cups would reheat in a microwave at work with no problem.

Now that I've got you thinking of alternatives . . . the original recipe follows!


1 1/4 cups refrigerated taco sauce with seasoned chicken (from 18-oz container)

1/2 cup Green Giant® Niblets® frozen corn (from 1-lb bag)

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1 tablespoon yellow cornmeal

1/2 cup finely shredded Mexican cheese blend (2 oz)

Sour cream, salsa or sliced ripe olives, if desired


Heat oven to 375°F. 

Spray 8 medium muffin cups with cooking spray. 

In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.

Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. 

Cut each in half crosswise, making 8 squares. 

Sprinkle both sides of each square with cornmeal. 

Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.

Spoon about 2 tablespoons chicken mixture into each cup. 

Sprinkle cheese over each.

Bake 12 to 17 minutes or until edges are deep golden brown. 

Cool in pan on wire rack 5 minutes; remove from muffin cups. 

Serve warm.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 6g,),
  • Cholesterol 45mg;
  • Sodium 1330mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 3g,
    • Sugars 10g),
  • Protein 14g;
Percent Daily Value*

    • 2 1/2 Starch;
    • 1 Lean Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.

    Recipe and photo source:  Betty Crocker . . . always a great source for awesome recipes and food inspiration!


    Catherine said...

    Dear Gina, I love being creative with leftovers too. I usually make a soup or something. This is a great idea. Have a wonderful weekend dear. Blessings, Catherine xo

    Gina Alfani said...

    Love the possibilities to be creative!

    Was thinking that turkey and dressing as the bread portion would be awesome served with gravy :)

    A wonderful weekend to you as well Catherine :)) xoxoxo

    Visit Our Etsy Shop