Chicken Fajita Cups

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Fajita Cups

Prep Time: hours
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • Chicken Fajita
  • 6 flour tortillas
  • 2 boneless chicken breasts cut into cubes
  • 1/2 medium green pepper chopped
  • 1/2 red onion chopped
  • 3 tablespoons olive oil
  • Marinade
  • 2 tablespoons brown sugar
  • 2 tablespoons oil
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • Filling
  • 1/2 cup orange bell pepper
  • 1/2 cup red bell pepper
  • 1/2 cup canned corn
  • 1/2 cup Mexican blend cheese shredded
  • 1/2 cup black beans
  • 1/2 cup Sour cream
  • 1/2 cup Guacamole
  • 1/2 cup pico de Gallo
  • 1/4 cup fresh cilantro
Difficulty:
Paid partnership with Disney/Pixar

Hi! I'm Chef Paloma, and today I'd like to share with you a recipe inspired by Disney•Pixar’s Coco, a movie that's all about how family is forever. It's something that every family knows, especially mine! My family has always been there for me and encouraged me to follow my dream of becoming a chef since I was a little girl. My dad started teaching me how to cook when I was just 4 years old, and my mom and I started cooking and party planning when I was 6. I also learned a TON about how to be a good cook from my abuelitas. (By the way, Abuelita is also a super-important character in Coco.)

Photo © Pixar Animation Studios

In honor of the movie (and in honor of "family forever"), I'm making one of my favorite recipes: chicken fajita cups. I love making food that you can hold and eat in a few bites, and this recipe is a family favorite. These  cups are super easy to make. I'm sure your family will love them as much as mine does!

If you haven't seen the movie, don't miss it! It's out now on Digital & Movies Anywhere and Blu-ray on Feb 27!

Buen provecho!

Chef Paloma

Directions

Marinade
  1. In a large freezer bag, mix together the oil, lemon, salt, brown sugar and chicken. Marinate in the refrigerator at least 3 hours or up to overnight.
Tortilla Cups
  1. Heat the oven to 350º F.
  2. Cut the flour tortilla into small circles and press carefully into the cupcake pan. Bake in the oven for 15 minutes or until the edges are brown. Set aside.
  3. Heat the olive oil and the marinade in a large pan over medium-high heat. Add the chicken and cook for 5-6 minutes until chicken is cooked through. Remove and tent with foil.
  4. Add onions and green bell peppers. Sauté for 2 minutes or until crisp-tender.
  5. Fill cups layered with chicken mixture, black beans and cheese on top. Serve with orange and red peppers, corn or any topping you want, and top with fresh cilantro fresco.

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Votes: 1
Rating: 5
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