Stuffed Tortilla Cups With Potatoes And Bacon

These stuffed tortilla cups are a delightful twist on traditional Mexican flavors. Filled with a savory blend of potatoes, bacon, and smoky chipotle peppers, they make for a perfect appetizer or snack.

Inspiration Behind the Dish

I gathered with friends a few weeks ago to watch the Super Bowl. While the game itself is always exciting, my favorite part of these gatherings is the opportunity to create fun, shareable dishes. This year, I decided to put a unique spin on classic Mexican ingredients by crafting these chipotle-infused, bacon-topped tortilla cups.

Ingredients Needed

To make these stuffed tortilla cups, you’ll need:

• Two pieces of bacon
• 1/2 cup diced carrots
• 1/2 cup diced onions
• 1/2 cup diced celery
• 2 cups peeled and cubed potatoes
• Two chipotle peppers 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 (for serving)

Step-by-Step Instructions:

1. Cook the bacon over medium-high heat until crisp. Set aside.
2. Preheat your oven to 350°F.
3. Reduce the heat to medium and add the carrots, onions, and celery to the bacon grease. Cook for 3-5 minutes, stirring frequently.
4. Add the cubed potatoes and diced chipotle peppers to the pan. Cook for an additional 5 minutes, continuing to stir.
5. Pour half and half of the chicken broth into it. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally, until the vegetables have absorbed the liquid.
6. Remove the potato mixture from the heat.
7. Cut the tortillas to fit into the muffin tins. Warm them in the microwave for 30 seconds to make them more pliable.
8. Place the tortillas into the muffin tins and fill each with 1-2 tablespoons of the potato mixture. Top with shredded cheese.
9. Bake the stuffed tortilla cups in a preheated oven for 10-14 minutes or until the cheese is melted and the tortillas are lightly browned.
10. Remove the cups from the oven and top each one with a dollop of sour cream.

Variations and Tips:

• Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken broth.  
• Different Cheese Options: Try cheddar, Monterey Jack, or a Mexican cheese blend.
• Add Diced Bell Peppers or Jalapeños For extra flavor and heat.
• Serve with Salsa, Guacamole, or a Fresh Green Salad For a complete appetizer spread.
• Use Sweet Potatoes Instead of regular potatoes for a twist on the filling.
• Add Diced Spinach or Kale For a nutrient boost.
• Experiment with Spices: Try cumin, chili powder, or paprika to enhance the flavors.
• Make Mini Tortilla Cups: Use smaller tortillas for bite-sized portions.
• Bake in a Muffin Tin: For a neater, more uniform shape.
• Create a Breakfast Version: Add scrambled eggs or chorizo to the filling.

Some Other Tips:

1. Warm the tortillas in the microwave for 30 seconds to make them more pliable before shaping.
2. Use a muffin tin to help the tortilla cups hold their shape while baking.
3. Adjust the amount of chipotle peppers to your desired level of spiciness.
4. Shred the cheese before assembling the cups for a melty, gooey texture.
5. Bake the cups until the tortillas are lightly browned and the cheese melts.
6. Top with a dollop of sour cream for a creamy contrast to the savory filling.
7. Make the potato mixture in advance to save time on the day of serving.
8. Experiment with different types of tortillas, such as whole wheat or corn.
9. Serve the cups warm for the best texture and flavor.

Conclusion

These stuffed tortilla cups will surely be a hit at your next gathering, whether it’s game day, a family get-together, or a casual party. Enjoy the perfect balance of crispy tortilla, creamy potatoes, and smoky chipotle goodness in every bite!