Mains

Crisp Tortilla Cones with Chicken and Peppers

Name: Crisp Tortilla Cones with Chicken and Peppers
Prep time: 15 min
Cook time: 11 min
Total time: 31 min
Yield: 4 pieces
Ingredients: 15 ml (1 tbsp) oil; 2 corn tortillas (about 19 cm / 7 1/2 in across); Salt; 4 cocktail sticks; 300 g (10 1/2 oz) cooked chicken breast; 1 red pepper; 1 red onion; Fresh coriander (cilantro); Sauce of your choice (yogurt sauce, barbecue sauce, mayonnaise)

Corn tortillas baked until crunchy around the Cornets Party cones, then filled like a taco with chicken, pepper, onion and coriander. The cones give each tortilla a sturdy, open shape that holds a generous filling.

In brief Crisp Tortilla Cones with Chicken and Peppers is a mains recipe cooked in the Tupperware Cornets Party. It takes 31 minutes in total and serves 4 pieces.

Total time: 31 min
Prep: 15 min
Cook: 11 min
Rest: 5 min

Jump to recipe ↓

Product usedTupperware Cornets Party

Tupperware Cornets Party recipes (27)

Method

Heat the oven to 170 °C (340 °F).
Brush both sides of the tortillas lightly with oil and season with salt. Cut them in half, roll each half around a Tupperware Cornets Party cone and secure with a cocktail stick.
Bake for about 11 minutes. Leave for 5 minutes before sliding the tortillas off the cones.
Remove the cocktail sticks. Cut the chicken, pepper and onion into small pieces, season to taste with the sauce and coriander, and fill the cones.

Rate this recipe

Oven Party and finger food chicken

Questions about this recipe

How long does Crisp Tortilla Cones with Chicken and Peppers take?

31 minutes in total: 15 minutes of preparation and 11 minutes of cooking. Add 5 minutes of resting time.

Which Tupperware product do I need?

This recipe is written for the Tupperware Cornets Party. See all 27 recipes for the Cornets Party on this site.

How many people does it serve?

The quantities are for 4 pieces. Use the − and + buttons above the ingredients to adjust them.

Any tip for success?

For a vegetarian filling, microwave 50 g (1 3/4 oz) drained red beans, 30 g (1 oz) chopped shallot and 50 g (1 3/4 oz) diced tomato with 5 ml (1 tsp) oil, salt and Mexican spices for about 5 minutes at 600 W.

Crisp Tortilla Cones with Chicken and Peppers

Ingredients

Method

Questions about this recipe

More recipes like this

Carrot Cake Trees

Chocolate Christmas Trees

Avocado, Lime and Coconut Cake Trees

Pineapple Coconut Cake Trees

American or Greek Burgers

Breaded Salmon Bars

Crispy Sweet and Sour Beef

Caprese Chicken Burger

5 Tupperware recipes in your inbox every week