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Cheesy Crack Chicken Taco Cups Recipe

Cheesy Crack Chicken Taco Cups Recipe
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★★★★★

4.9 from 14 reviews

These Cheesy Crack Chicken Taco Cups are a delightful and easy-to-make appetizer or snack featuring shredded chicken tossed in taco seasoning, cream cheese, and cheddar cheese, all baked in a buttery Ritz cracker crust. Perfect for parties or family dinners, they are topped with a creamy tomato and green chili sour cream sauce and customizable with your favorite taco toppings like lettuce, avocado, and salsa.

Ingredients

Scale

Chicken Mixture

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 8 ounces cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup mayonnaise

Cracker Crust

  • 1 cup crushed Ritz crackers
  • 2 tablespoons melted butter

Toppings and Sauce

  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1/2 cup sour cream
  • Optional toppings: shredded lettuce, diced tomatoes, avocado, salsa

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to prevent sticking.
  2. Cook the Chicken: Place the chicken breasts in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until the chicken is fully cooked.
  3. Shred the Chicken: Remove the chicken from the pot and allow it to cool enough to handle. Use two forks to shred the chicken into bite-sized pieces.
  4. Mix Chicken Mixture: In a large bowl, combine shredded chicken, taco seasoning, softened cream cheese, 1/2 cup shredded cheddar cheese, and mayonnaise. Stir well to blend all ingredients evenly.
  5. Prepare Cracker Crust: In a separate bowl, mix crushed Ritz crackers with melted butter until well combined.
  6. Form the Cups: Press about 2 tablespoons of the cracker mixture into the bottom and up the sides of each muffin cup to create a sturdy crust.
  7. Fill Cups: Spoon the chicken mixture evenly into each crust-lined muffin cup, filling them well.
  8. Add Cheese Topping: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each filled cup.
  9. Bake: Place the muffin tin in the oven and bake for 20-25 minutes until the cheese is melted, bubbly, and the cracker crusts are golden brown.
  10. Prepare Sour Cream Sauce: While the cups bake, mix the undrained diced tomatoes and green chilies with sour cream in a small bowl.
  11. Serve: Allow the taco cups to cool slightly before carefully removing them from the tin. Top each with a spoonful of the tomato and sour cream mixture and add optional toppings like shredded lettuce, diced tomatoes, avocado, or salsa.

Notes

  • A small ice cream scoop can help evenly distribute the chicken mixture into the muffin cups.
  • You can substitute cream cheese with Neufchâtel for a lower fat option.
  • For a spicier dish, add jalapeños or hot sauce to the chicken mixture.
  • Make sure the chicken is well shredded for the best texture.
  • These taco cups can be assembled ahead and refrigerated before baking; just add a few extra minutes to baking time.

Nutrition

Keywords: Cheesy Crack Chicken, Taco Cups, Chicken Appetizer, Easy Party Food, Cheesy Chicken Bites, Mexican Inspired Snack

Find it online: https://maicook.com/cheesy-crack-chicken-taco-cups-recipe/