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!

Ingredients:

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

Directions:

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*

:

Exchanges:  

• 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!