Game Day Snacks: Mini Mexican Chili Bites

Last on my menu for Super Bowl Sunday are these bite sized Mexican Chili Cups packed with flavor, adapted from Dashing Dish.  Now, if you have the time you can make your own chili (see my chili recipe here) or taco seasoned ground beef/ turkey filling and top it off with a dash of salsa. But if you want a quick and easy snack that requires very little prep time, then just buy canned chili (jalapeno chili is my preference) and you’re good to go!

Here the quick step by step on how to make them…

Mini Mexican Chili Bites

Ingredients:
3-4 Tortilla Shells
2 (15oz) Cans of Chili
1 Cup Shredded Cheese
Small can of Black Olives (sliced)
3-4 Scallions/ green onions (finely sliced)
1/2 cup Sour Cream

Method:
– Using a cookie cutter or round lid cut circles out of the tortilla’s. (Note: It’s easier to cut them when they’re cold).
– Then pop the circles into the microwave for 10 seconds so that the tortilla’s become more pliable.Press them snuggly them into the bottom of your mini muffin pan.
– Pre-heat your oven to 425F. Then open and drain all the liquid from your chili (you don’t want it to make the tortilla cups soggy). Spoon a little chili into each tortilla cup and press down with the back of your spoon so it doesn’t spill over.
– Top each chili filled cup with a little grated cheese, a few olive slices and a sprinkling of finely sliced green onion.
– Pop the tray into the oven for just 10-12 minutes, until the tortilla shells are crisp and the cheese is melted.
– Serve on a bed of chopped lettuce and with a dollop of sour cream on each one. You can even serve with some salsa for dipping…though there are good just as!

Comments

  1. debb says

    these look great.. So you think you do some of the process the night before. I ask, because I would like to make for work and thinking if I did these the night befor they wouldn’t be good.. any suggestions?
    Thanks in advance

    • Noreen says

      Hi Deb, you can maybe do the cut outs and prep work ahead of time and assemble and bake them when you need them. These don’t keep well overnight or over long periods of time once you bake them, as they get soggy. You could try baking just the shells till they’re crispier and they might keep longer, but I haven’t really tried that myself. Sorry, if I wasn’t much help.

  2. Mari says

    Hi Noreen,
    Have you tried these using taco beef instead of the chili? If so, were they still good? I don’t have a circle mold. Looks like a can (standard vegetable can size) would be about the same size?
    Thanks for your help! :)

    • Noreen says

      Yes Mari, I actually have and I topped them with a tiny dash of salsa and it’s just as good! I bet a can/ jar lid would work just fine to cut out the tortillas.

  3. Samantha says

    Awesome! I am either going to make these for my Superbowl party, or my Cinco De Mayo party. Thank you so much for sharing!

  4. Brittanyjoh says

    Hi there! I got this recipe off of another site, and seen your comment at the bottom. I’m sorry the lady from “The Busy Bee” stole your pictures and used them as her own. So I came here to give you the credit. Great Idea..My 4 year old and I had a great time making these. Thanks! :)

  5. Nida Zahid says

    chilli cans are not available in my country!! can you suggest some other recipe that chilli can replace! the rest looks amazing and i am dying to try this

  6. Madhu says

    Looks amazing and yummy…. planning on making these just a quick question …Can I make these few hours before a party …will it get soggy?

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