Chicken Taco Bites

Prep and Cook

• 1
  Combine the chicken, red pepper, chili powder, olive oil, lime and salt in a medium bowl and toss. Allow to marinate for 15 minutes.
• 2
  Heat a non-stick skillet and sauté the filling for about 8 minutes. Add the cream cheese and stir until melted and well combined.
• 3
  While the filling is cooking, use a 3-inch round cookie cutter to cut rounds from the tortillas. Each shell should yield 3 mini tortillas.
• 4
  Preheat oven to 350 degrees F. Place the tortilla rounds on a parchment-lined baking sheet. Scoop some of the filling onto each shell and top with a little cheddar cheese.
• 5
  Bake just until the cheese has melted, about 4 minutes. Remove from the oven, fold in half, and secure with a toothpick. Serve warm.