Chicken Taco Bowls for Two
Preheat oven to 375 degrees F.Advertisement
Wrap tortillas in a barely damp, clean kitchen towel (or paper towel) and microwave on High until steamed, 30 to 45 seconds. Coat each side of the tortillas with cooking spray. Turn a 12-cup muffin tin upside down. Nestle each tortilla in the space between 4 cups to form a "bowl." Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool.
Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a medium skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring frequently, until the salsa is bubbling and the chicken is no longer pink in the middle, about 3 minutes more. Remove from the heat; cover to keep warm.
Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.
Equipment: Muffin tin with 12 (1/2-cup) cups
Warming tortillas prevents them from cracking and breaking. Here are three ways to warm your tortillas:
In the oven: Wrap stacks of 8 tortillas in foil; place in a 375°F oven for 10 to 15 minutes.
On the stove: Turn a gas or electric burner on high. Using tongs, slide one tortilla at a time over the burner for a few seconds, alternating sides, until it's softened and beginning to char. Cover tortillas to keep warm.
In the microwave: Wrap a stack of 8 tortillas in a barely damp, clean kitchen towel (or paper towel); microwave on High for 30 to 45 seconds.
1 1/2 starch, 1 vegetable, 2 1/2 lean meat, 1/2 medium-fat, 1 1/2 fat