Best 10 Tortilla Cups Recipes

TORTILLA DESSERT CUPS

Steps:

• In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges. , For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan., Meanwhile, for filling, in a small bowl, beat cream cheese until smooth. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour. , Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.

HUEVOS RANCHERO TORTILLA CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
• Warm the tortillas in the microwave for 1 minute, until soft. Place each tortilla in a prepared muffin cup, folding the sides of the tortillas over each other slightly to fit flush in the cups. Bake for 10 minutes, or until the cups hold their shape.
• Heat vegetable oil in a medium skillet over medium-low heat. Add the black beans and their liquid, the cumin, chili powder, and garlic powder, and cook, stirring frequently, until steam begins to rise, about 4 minutes. Mash the beans. Continue cooking for 2 minutes, until the liquid reduces slightly.
• Scoop about ½ tablespoon of the bean mixture into each tortilla cup, smoothing evenly. Spoon a heaping tablespoon of the Pace® Chunky Salsa into each cup over the beans.
• In a small bowl, whisk together the eggs and milk. Pour the egg mixture over the salsa, filling the cups just below the edges of the tortillas.
• Bake the tortilla cups for 18-22 minutes, until eggs are cooked through.
• Remove the cups from the oven and garnish with the avocado, queso fresco, and cilantro. Top with the remaining Pace® Chunky Salsa or serve alongside for dipping.
• Enjoy!

TORTILLA DESSERTS CUPS

Steps:

• Melt butter in a small microwavable bowl.
• Mix sugar and cinnamon in another bowl.
• Brush both sides of tortillas with melted butter and sprinkle with sugar mixture.
• Gently press tortillas into 6 custard cups to form cups, microwave 3 cups at a time on HIGH for 45 seconds.
• Let cool 5 minutes before removing from cups.
• Cups should be firm before removing from cup.
• Beat cream cheese, Cool Whip and sugar until blended.
• Stir in lime zest.
• Assemble by filling tortilla cups with filling and top with assorted fresh fruit.

TORTILLA DESSERT CUPS

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine sugar and cinnamon.
• Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.
• For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap.
• Bake for 10 minutes or until crisp and lightly browned.
• Cool completely in pan.
• Meanwhile, beat cream cheese in a mixing bowl until smooth.
• In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
• Beat in cream cheese on low until smooth.
• Fold in whipped topping.
• Cover and refrigerate for 1 hour.
• Carefully remove cups from pan.
• Pipe or spoon about 3 tablespoons filling into each cup.
• Drizzle or pipe with melted chocolate.
• Refrigerate for 5 minutes or until chocolate is set.
• Store in the refrigerator.

TORTILLA CUPS

Steps:

• Preheat oven to 400 degrees. Invert 4 small ovenproof bowls or ramekins on a rimmed baking sheet and lightly coat with cooking spray. Coat both sides of 4 tortillas with cooking spray and drape tortillas over bowls. Bake until golden and crisp, 12 minutes, checking after 5 minutes to make sure tortillas are centered on bowls (if they slide off, put them back on bowls). Repeat with 4 more tortillas.

TORTILLA CUPS WITH YOGURT AND FRESH FRUIT

Steps:

• Preheat oven to 375 degrees. Lightly brush both sides of tortillas with melted butter and sprinkle both sides with granulated sugar. Lay tortillas over 6 jumbo muffin cups (tortillas will overlap). Bake until tortillas are soft and pliable, 3 minutes. Remove from oven and, with the bottom of a glass, gently press each tortilla into a muffin cup so it folds up and forms a cup shape. Bake until tortillas are crisp and golden at edges, about 12 minutes. Immediately remove tortillas from cups and let cool completely on a wire rack, 15 minutes.
• Meanwhile, in a small bowl, whisk together yogurt and 2 tablespoons brown sugar. In another small bowl, toss together fruit, 1 tablespoon brown sugar, and lemon juice. To serve, divide yogurt mixture among cooled tortilla cups and top with fruit.

FRUITY CHOCOLATE TORTILLA CUPS

Steps:

• Spread butter over one side of each tortilla. Press tortillas, butter side down, into ungreased 8-oz. custard cups. Place on a 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Remove tortilla cups from custard cups; cool on wire racks., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over insides of tortilla cups; refrigerate for 3-4 minutes or until set., For filling, in a food processor, combine apricots and honey; process until smooth. In a large bowl, combine the strawberries, plums and peaches; add apricot mixture and gently toss to coat. Spoon 1/2 cup into each tortilla cup., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop onto fruit.

BUFFALO CHICKEN FILLED TORTILLA CUPS

Steps:

• Place a small sauce pot over low heat, add hot sauce. Whisk in the butter until melted (the sauce will have an orange color).
• In a medium-size bowl, mix the pulled chicken with the hot sauce mixture and set aside. In a small mixing bowl, mix the sour cream and blue cheese and season with salt and pepper.
• To assemble the cups, place a spoonful of the buffalo chicken mixture in a tortilla cup and put a little dollop of the blue cheese sour cream on top. Sprinkle with chives and serve.

CHICKEN FAJITA TORTILLA CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut each tortilla into a 6-inch square using a pizza cutter. Cut each 6-inch square into four 3-inch squares, making 24 total. Use kitchen scissors to cut a 1-inch slit from each corner.
• Brush garlic oil over both sides of the tortilla squares. Press squares into a mini muffin tin to create small, pointed tortilla cups.
• Bake in the preheated oven until golden brown, 8 to 10 minutes.
• Heat 2 tablespoons olive oil in a pan over medium-high heat. Saute onion until tender, 3 to 5 minutes. Add chicken and fajita seasoning; stir until blended. Remove from heat and let cool for about 20 minutes.
• Combine avocado and tomatoes in a mixing bowl. Add lemon juice and garlic; stir to blend. Add the cooled chicken mixture and stir again until blended.
• Spoon mixture into the tortilla cups. Serve immediately while tortilla cups are still crispy, or refrigerate for the next day.

PIMIENTO-CREAM CHEESE SCRAMBLED EGGS IN CHEDDAR TORTILLA TO-GO CUPS

Steps:

• 1. Preheat oven to 350 degrees. Spray 4 wells of a 12-cup muffin pan with nonstick cooking spray, spacing them out so there are empty cups between them. Microwave tortillas until warm and pliable. Brush the front and back of each tortilla with 1 beaten egg, then sprinkle with the shredded cheese on both sides, pressing onto the tortilla to make it stick. (The entire tortilla does not need to be covered in cheese.) Place the tortillas in the sprayed muffin cups, lining the inside of the cup to form a well. (Some of the cheese may fall off. That's okay.) Bake for 15-20 minutes or until very golden brown and crispy. (The cheese should look dried out.)
• 2. Meanwhile, whisk together the 8 large eggs and next 3 ingredients. Stir in pimientos. Melt butter in a large nonstick skillet over medium heat; add the onions and cook until soft. Pour in egg mixture and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds. Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat.
• 3. Fill each tortilla cup with 1/4 of the eggs. Wrap in a piece of deli wrap paper or paper towel and head out the door!