These stuffed tortilla cups are unique and tasty, filled with a blend of potatoes, bacon, and chipotle peppers.
A few weeks ago, we got together with friends to watch the Super Bowl. I know it sounds strange, but my favorite part of getting together to watch football has always been creating fun foods to share.
This year I decided to create chipotle pepper, bacon and potato stuffed tortilla cups!
Stuffed Tortilla Cups with Potatoes, Bacon and Chipotle
To make these stuffed tortilla cups, I started by cooking a couple pieces of bacon, then setting that aside. I sauteed a mirepoix, which is a blend of onions, carrots and celery, in the bacon grease. This makes a flavorful base for almost any savory dish.
I added chopped potatoes, and sauteed until al dente. Then I added two chipotle peppers in adobo sauce for a spicy and smoky flavor that gives it a unique twist.
I let the mix simmer in chicken broth and a little half and half until absorbed.
For the next step, I added small flour tortillas to the muffin tins. Then I spooned in hearty servings of the potato mix, then topped it with cheese.
The tortilla cups went into the oven for about 12 minutes, and came out crispy, golden brown, and absolutely delicious.
Stuffed Tortilla Cups
Stuffed tortilla cups with potatoes, bacon, and chipotle peppers
- 2 pieces bacon
- 1/2 cup carrots diced
- 1/2 cup onions diced
- 1/2 cup celery diced
- 2 cups potatoes peeled and cut into 1/2" cubes
- 2 chipotles in adobo sauce diced
- 1 cup chicken broth
- 1/2 cup half and half
- salt and pepper to taste
- 12 small flour tortillas
- 1 cup shredded cheese
- sour cream
Cook bacon over medium-high heat until crisp. Set aside.
Preheat oven to 350 degrees.
Reduce heat to medium, and add carrots, onion and celery to bacon grease and cook 3 – 5 minutes. Add in potatoes and chipotle peppers and cook an additional 5 minutes, stirring frequently. Add in chicken broth, half and half, salt and pepper. Simmer 10 minutes, stirring frequently, until veggies have absorbed all the liquids. Remove from heat.
Cut tortillas so they fit into the muffin tins. Warm in the microwave for 30 seconds, so they're pliable and easy to fit into the tins. Place tortillas into tins, and fill with 1 – 2 tbsp of potato mixture. Top with shredded cheese.
Bake in preheated oven for 10 – 14 minutes, or until cheese is melted and tortillas are lightly browned. Top with a dollop of sour cream.
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Save this recipe to your appetizer board so you can make it anytime you want!
If you’re looking for more appetizer ideas, try these tasty bites: