* 3-4 Tortilla Shells (I used 24 out of a pack of 30 small tortilla shells)
* 2 (15oz) Cans of Chili
* 1 Cup Shredded Cheese (I used 1.5-2 cups of Parmesan and Cheddar Cheese)
* Small Can of Black Olives (sliced)
* 3-4 Green Onions (finely sliced)
* 1/2 Cup Sour Cream
– Using a cookie cutter or round lid, cut circles out of the tortillas. (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 into the bottom of a muffin pan.
– Pre-heat oven to 425 degrees F. 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 10-12 minutes, until the tortilla shells are crisp and the cheese is melted.
– Serve on a bed of chopped lettuce (optional) and with a dollop of sour cream on each one. You can also serve with some salsa for dipping.
The greatest difficulty is trying to find the perfect size to cut the tortilla shells to fit the muffin pan. Without cutting the tortilla shells, they were a little too large and would not fit very well into the muffin pan. Upon cutting the tortilla shell with the lid of a peanut butter top, the tortilla shell became too small to hold anything! I felt like Goldilocks. Through trial and error (aka finding various sizes of lids around the kitchen to work with), I finally found one that was just right. Make sure to heat the tortilla shells prior to fitting them into the muffin pan because otherwise, they will tear easily. Trust me.
The rest of the process of making these is quite simple. I prefer more meat/chili, and the green onions didn’t make much of a difference. Hold back on the sour cream – a little goes a long way for these tiny snacks!
Also, it’s better to eat these when they are fresh and crisp – they don’t taste as good the next day.