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Looking for a crowd-pleasing appetizer that is both delicious and easy to prepare? Look no further than Mini Chicken & Spinach Skillet Cups. These delightful bite-sized treats are perfect for any occasion, whether it's a family gathering, a casual get-together with friends, or a festive celebration. The combination of lean ground chicken, vibrant spinach, sweet cherry tomatoes, and a trio of cheeses creates an irresistible flavor profile that will leave your guests asking for seconds.

Mini Chicken & Spinach Skillet Cups

Discover the joy of creating Mini Chicken & Spinach Skillet Cups, a delicious and easy-to-make appetizer that will delight your guests. With a perfect blend of lean ground chicken, fresh spinach, sweet cherry tomatoes, and creamy cheeses, these bite-sized treats are versatile enough for any occasion. Ideal for gatherings, they offer a satisfying crunch from crispy tortilla cups. Follow our step-by-step guide to impress your family and friends with this crowd-pleaser!
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Ingredients
  

1 lb ground chicken

2 cups fresh spinach, finely chopped

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

1/2 cup cream cheese, softened to room temperature

1/4 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper to taste

1 tablespoon olive oil

12 small flour tortillas (for cups)

Optional: Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the right temperature for baking.

    Prepare the Tortilla Cups: Lightly spray a muffin tin with cooking oil to prevent sticking. Take each flour tortilla and gently press it into the muffin tin molds to create cup shapes. Bake the tortillas in the preheated oven for approximately 5-7 minutes, or until they turn lightly golden and crisp. Remove the muffin tin from the oven and set the tortilla cups aside.

      Cook the Chicken: In a skillet, heat the olive oil over medium heat. Add the ground chicken and season it with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook the chicken mixture for about 5-7 minutes, stirring occasionally, until it is browned and fully cooked through.

        Add Spinach and Tomatoes: Stir in the chopped spinach and halved cherry tomatoes into the skillet. Continue to cook for an additional 2-3 minutes, until the spinach wilts and softens.

          Mix in Cheeses: Lower the heat to medium-low and add the softened cream cheese. Stir the mixture until the cream cheese melts and combines with the chicken and vegetables. Next, fold in the shredded mozzarella and grated Parmesan cheese, mixing until the cheeses are fully melted and the mixture is creamy.

            Fill the Tortilla Cups: Carefully spoon the chicken and spinach mixture into the baked tortilla cups, filling each one generously to ensure plenty of creamy goodness in every bite.

              Bake Again: Place the filled tortilla cups back into the oven and bake for an additional 10-12 minutes, or until the cheese on top becomes bubbly and lightly golden.

                Garnish and Serve: Once baked, remove the tortilla cups from the oven and let them cool slightly. For an added touch, garnish with fresh basil leaves if desired, and serve the cups warm for a delightful appetizer.

                  Prep Time, Total Time, Servings:

                    15 minutes | 30 minutes | 12 servings