TORTILLA CUPS RECIPES

Name: Tortilla Dessert Cups
Prep time: 30 min
Total time: 30 min
Yield: 20 servings.
Cuisine: North America, Mexican
Ingredients: 3 tablespoons sugar; 2 teaspoons ground cinnamon; 10 flour tortillas (6 inches); 1 package (8 ounces) reduced-fat cream cheese; 1 cup cold fat-free milk; 1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix; 2 cups reduced-fat whipped topping; 1/4 cup milk chocolate chips, melted

TORTILLA DESSERT CUPS RECIPE: HOW TO MAKE IT

Tortilla Dessert Cups Recipe: How to Make It image

Diabetics and dessert lovers alike are "wowed" by these creamy treats. Says Susan Miller of Wakeman, Ohio, "After finding out my mother had diabetes, I went on a search for good recipes like this. These bites taste so yummy, no one will ever guess they're low in anything!"

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 20 servings.

Number Of Ingredients 8

Ingredients

3 tablespoons sugar
2 teaspoons ground cinnamon
10 flour tortillas (6 inches)
1 package (8 ounces) reduced-fat cream cheese
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
2 cups reduced-fat whipped topping
1/4 cup milk chocolate chips, melted

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.

Nutrition Facts : Calories 130 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 178mg sodium, CarbohydrateContent 19g carbohydrate, FiberContent 0 fiber), ProteinContent 4g protein.

CHICKEN TORTILLA CUPS | RECIPE - RACHAEL RAY SHOW

Chicken Tortilla Cups | Recipe - Rachael Ray Show image

Chicken Tortilla Cups

Provided by The Rachael Ray Staff

Number Of Ingredients 19

Ingredients

4 to 5 flour tortillas
1 1/2 cups store-bought rotisserie chicken meat
shredded
1 jalapeo pepper
seeded and finely chopped
1/4 cup red onion
finely chopped
1 medium-size tomato
chopped
1 tablespoon cumin
1 tablespoon coriander
Salt and pepper
Zest of 1 lime
juice of 2
1 avocado
pit and skin removed
1/4 cup sour cream
A handful of chopped cilantro
plus additional for sprinkling

Steps:

Preheat oven to 375F
With a three-inch round cookie cutter, make small rounds out of flour tortillas
Nestle the rounds down into the cups of a mini muffin tin and transfer to the oven
Bake for 8-10 minutes, or until tortilla cups are golden brown
Remove from oven and reserve
In a medium-size mixing bowl, add the shredded chicken, jalapeo, onion, tomato and spices
Add the zest and juice of 1 lime, salt and pepper and toss to combine
In another bowl, add the avocado, cilantro, juice of remaining lime, sour cream and chopped cilantro
Mash everything together with a fork to combine
Fill reserved tortilla cups with chicken salad, top with avocado topping and a sprinkle of chopped cilantro
Yum-O!

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