Cheesy Nacho Cups Game Day (Printable version)
Crispy tortilla cups loaded with melted cheese, beans, and fresh toppings. Perfect finger food for sharing.
# List of ingredients:
→ Base & Cheese
01 - 12 round tortilla chips (scoop-style)
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded Monterey Jack cheese
→ Toppings
04 - 1/2 cup canned black beans, rinsed and drained
05 - 1/2 cup cherry tomatoes, diced
06 - 1/4 cup sliced black olives
07 - 1 small jalapeño, thinly sliced
08 - 1/4 cup red onion, finely diced
09 - 2 tablespoons chopped fresh cilantro
→ Garnishes
10 - 1/4 cup sour cream
11 - Salsa or guacamole for serving
# Directions:
01 - Preheat oven to 375°F.
02 - Arrange tortilla chips in a mini muffin tin, forming cup shapes with one chip per cup.
03 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly into each chip cup.
04 - Distribute black beans, cherry tomatoes, olives, jalapeño slices, and red onion on top of the cheese in each cup.
05 - Bake in the preheated oven for 8-10 minutes until cheese is melted and bubbly.
06 - Remove from oven and let cool for 2 minutes.
07 - Top each cup with a small dollop of sour cream and a sprinkle of fresh cilantro.
08 - Serve warm with salsa or guacamole on the side.
# Expert Advice:
01 -
- Everything wonderful about nachos but with zero mess and perfect portions
- Ready in 25 minutes using ingredients you probably already have
02 -
- Don't overfill the cups or toppings will spill out while baking
- Cool for at least 2 minutes or the cheese will slide right off when you bite in
03 -
- Use pepper jack instead of Monterey Jack when you want extra kick
- A regular muffin tin works if you don't have the mini size—just press 2 chips into each cup