Chicken Fajita Tortilla Cups (Low-Carb Muffin Tin) | CookOS

Chicken Fajita Tortilla Cups

Name: Chicken Fajita Tortilla Cups (Low-Carb Muffin Tin)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Tex-Mex
Ingredients: 2 large low-carb tortillas; cooking spray, for greasing; 1 lb boneless, skinless chicken breast, cooked and diced; 1/2 green bell pepper, sliced; 1/2 red bell pepper, sliced; 1/2 yellow onion, sliced; 1 cup shredded Mexican cheese blend; 2 tbsp green onions, chopped (for garnish); salsa, for serving

Chicken Fajita Tortilla Cups are crispy low-carb tortilla shells baked in a muffin tin, filled with diced chicken, bell peppers, and melted Mexican cheese for a hands-off, customizable weeknight meal.

🌍Tex-Mex 🏷️Tortilla cups 🏷️Chicken fajita 🏷️Muffin tin recipe 🏷️Appetizer Quick dinner

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

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Ingredients

2 large low-carb tortillas
cooking spray, for greasing
1 lb boneless, skinless chicken breast, cooked and diced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 yellow onion, sliced
1 cup shredded Mexican cheese blend
2 tbsp green onions, chopped (for garnish)optional
salsa, for servingoptional

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Instructions

1
Preheat oven to 350°F (175°C).
2
Cut the low-carb tortillas into quarters.
3
Grease a standard muffin tin with cooking spray.
4
Press each tortilla quarter into a muffin cup to form a shell.
5
Fill each tortilla cup with the cooked chicken, bell pepper, and onion mixture.
6
Top each cup generously with shredded cheese.
7
Bake for about 20 minutes, or until the cheese is melted and bubbly and the tortilla edges are golden.
8
Garnish with chopped green onions and serve with salsa, if desired.

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Tips & Notes

Pro tips

Press tortillas into muffin cups while warm and pliable; they'll crisp as they cool. Work quickly to avoid tearing.
Pre-cook or rotisserie chicken works well here—dice it while slightly warm for easier shredding and better texture absorption.
Don't overfill cups; leave 1/4 inch headroom for cheese to melt without spilling over.
Broil for 1–2 minutes at the end if cheese isn't bubbly enough, watching carefully to avoid burning the tortilla edges.

Substitutions

Low-carb tortillas → regular flour tortillas (less crispy) or corn tortillas (thinner, may tear easier)
Mexican cheese blend → sharp cheddar, Monterey Jack, or cotija (adjust salt accordingly)
Green/red/yellow bell peppers → poblano peppers or diced zucchini for variety
Boneless chicken breast → rotisserie chicken, thighs, or ground chicken

Storage & make-ahead

Store cooled tortilla cups in an airtight container in the fridge for up to 4 days; reheat in a 325°F oven for 5–7 minutes until warmed through and cheese is melted.

Equipment

muffin tin · cooking spray

Common Questions

Can I make these tortilla cups ahead of time?

Yes. Bake the empty tortilla cups and store in an airtight container for up to 3 days. Fill and reheat just before serving, or assemble and refrigerate up to 24 hours before baking.