How many meals can you make with a corn tortilla? The outside-the-box cooks in the EatingWell Test Kitchen gave themselves the challenge of creating a few new dinners based on corn tortillas for the May/June 2013 issue of EatingWell Magazine. But they really outdid themselves with this new Chicken Taco Bowls recipe and guess where they found their inspiration? At the bottom of a muffin tin.
By flipping the muffin tin over and nestling a tortilla into the creases between four cups, they were able to turn softened tortillas into little bowls. They filled the bowls with an easy-to-whip-up filling of chicken and your favorite healthy taco toppings.
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To make the bowls, you’ll first need to warm the tortillas to prevent them from cracking and breaking. Here are three ways to warm your tortillas:
In the oven: Wrap stacks of 8 tortillas in foil; place in a 375°F oven for 10 to 15 minutes.
On the stove: Turn a gas or electric burner on high. Using tongs, slide one tortilla at a time over the burner for a few seconds, alternating sides, until it’s softened and beginning to char. Cover tortillas to keep warm.
In the microwave: Wrap a stack of 8 tortillas in a barely damp, clean kitchen towel (or paper towel); microwave on High for 30 to 45 seconds.
Chicken Taco Bowls
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This chicken taco bowl recipe uses the underside of a muffin tin as a mold to bake cute little homemade “tortilla bowls.” The “tortilla bowls” are filled with a zesty chicken filling and topped like nachos. If you have 2 large muffin tins, you can make all 8 “bowls” at once. Bake them in the upper and lower thirds of the oven, rotating top to bottom about halfway through baking.
What’s your favorite filling for a corn tortilla or taco? Tell us what you think below.
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