Cinco de Mayo Eats: Mini Chili Cups

I made these little Tex-Mex inspired Chili Cups last night for Cinco de Mayo and The Amazing Race (my favorite show) finale night. Way better than a huge bowl of chips and queso or a ginormous burrito the size of my forearm which is what I would have probably eaten pre weight loss surgery. Portion controlled, protein packed and delicioso!

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Shelly's Mini Chili Cups

3-4 Tortillas
1/2 cup Cooked Chili (leftovers are great for this)
2-3 Tablespoons Shredded Cheese (I used Colby & Jack)

Optional toppings:
Hot Sauce or Salsa
Chopped Avocado or Guacamole
Shelly's Cilantro Lime Yogurt Dip

Spray mini muffin tin with Pam non-stick cooking spray. Using a biscuit or cookie cutter (or 1/3 cup metal measure) to cut circles from tortillas. You'll need 3 or 4 depending on the tortillas you use. I used Mission Carb Balance Whole Wheat, fajita size tortillas and needed 4 but had lots of leftover bits.

Place the cut circles in the muffin tin and bake for 5 minutes at 375. Spoon about a teaspoon of chili in each tortilla. Sprinkle with cheese.

Continue baking at 375 for 5 more minutes until cheese is melted and golden. Remove from tin. Top with optional toppings. You can fill them with anything that would go in a taco. I've done shredded cooked chicken, refried beans, taco meat in the past. Excellent party or game day appetizer. For lunch or dinner I'd serve with a green salad. Would even be great for breakfast with an egg.

Shelly's Cilantro Lime Yogurt Dip

1/4 cup Greek yogurt (2% plain)
1 Tablespoon Cilantro, chopped fine
squeeze of Lime juice
dash of Kosher Salt

Mix together. Also great to dip meat, fish, veggies or thinned with a little more lime juice and used as a salad dressing.

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