4 chicken thighs

1 onion, 1/2 diced small, the other half cut into 4 pieces

1 tomato, peeled and diced, use half for the filling and half to decorate

1 red pepper, diced small

2 celery sticks, cleaned and thinly sliced

3 thyme sprigs

2 tablespoons vegetable oil

1 finely sliced red chilli

1 small chicken stock

2 tablespoons Taco seasoning mix

a pinch of ground cumin

a pinch of ground cinnamon

salt to taste

1/2 cup Pepper Jack cheese, grated

1/2 cup mild Cheddar cheese, grated

8 10 inch flour tortillas

coriander, chives or Italian parsley to decorate

1 lime cut into small wedges


1- Preheat the oven to 180C.

2- Cut a 10 inch tortilla into quarters, and press each piece into a regular size muffing tin.  There is no need to oil or spray the muffin tins.

3- Bake for 12 to 15 minutes or until they are evenly brown.

4- Let them cool in the pan before transferring them to a wire rack.  They can be made a day ahead and stored in an airtight plastic container.


1- In small medium sized pot put chicken tighs, half of the onion cut in quarters, diced celery, chicken cube, thyme sprigs and add enough water to cover the chicken thighs.  Simmer the chicken until it is cooked.  Do not stir the chicken or the liquid will turn white.

2-  Let the chicken pieces and the stock cool.  Scoop the chicken thighs from the pot and shred them with your hands.  Put the chicken stock aside.

3- Empty the stock into a glass bowl using a strainer. With a fork remove the celery pieces from the strainer and dice them into small pieces.

3- In a large frying pan put the oil and over a medium- high heat sauté the diced onion, diced red pepper, slices of chilli, diced tomato until all the ingredients are soft.  Add the Taco mixture, cumin, cinnamon and the shreded chicken.  Fry for 2 to 3 minutes then add 1 cup of the chicken stock.

4- Simmer the mixture until it is cooked and almost dry.  Add salt if necessary and then add the diced celery. Stir and cook for another 2 minutes.

5- Spoon the filling into each cup while it is warm.  Sprinkle the cups with a mixture of both cheeses, diced onion, diced tomato, and sprigs of coriander.

6- Serve immediately with the lime wedges. The cheese will melt because the mixture is warm.


-To make the tortilla cups, you can also use any oven-proof glass or ceramic moulds.  Coat the moulds with cooking spray and gently press the tortilla inside the moulds and bake.

– If the tortillas are not soft, wrap them in a slightly damped dish towel. They will become a bit damp and will be easier to mould them.

– If you want the mixture to be spicier just add Tabasco sauce to taste.






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