Description
Crispy Chicken Fajita Pasta Cups combine the comforting flavors of pasta with the zesty spices of chicken fajitas, all nestled in crispy tortilla cups. Perfect for weeknight dinners or entertaining guests, these cups are filled with tender chicken, colorful veggies, and creamy cheese, creating a burst of flavor in every bite.
Ingredients
8 oz elbow macaroni (or any pasta shape you prefer)
1 lb boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper, to taste
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
1 cup shredded cheddar cheese
1 cup sour cream
Fresh cilantro, for garnish
12 taco-sized flour tortillas
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Season the Chicken: In a bowl, combine the diced chicken with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until the chicken is evenly coated with the spices.
- Cook the Chicken: Heat a large skillet over medium heat. Add the seasoned chicken and cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced bell peppers and onions. Sauté for 4-5 minutes, or until they are tender but still crisp. Add the cooked chicken back into the skillet with the vegetables and stir to combine. Remove from heat.
- Combine with Pasta: In a large mixing bowl, combine the cooked pasta, chicken, and vegetable mixture. Add the shredded cheddar cheese and gently fold until everything is well mixed.
- Prepare Tortilla Cups: Preheat your oven to 350°F (175°C). Using a muffin tin, gently press each tortilla into the cup of the muffin tray, creating a cup shape. You may need to slightly overlap the edges.
- Fill the Cups: Spoon the chicken and pasta mixture into each tortilla cup, filling them generously.
- Bake: Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the tortillas are crispy and slightly golden brown.
- Serve: Let the cups cool for a few minutes after baking. Serve warm with sour cream on the side and garnish with fresh cilantro.
Notes
Add jalapeños or a pinch of cayenne pepper to the chicken mixture for extra heat.
Use Mexican cheese blends like Monterey Jack or spicy pepper jack for different flavors.
Replace the chicken with black beans or grilled vegetables for a vegetarian version.
Top with taco toppings such as guacamole, salsa, or shredded lettuce for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 530mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 40mg
