Mains

Crunchy Tortilla Cones with Chicken and Pepper

Name: Crunchy Tortilla Cones with Chicken and Pepper
Prep time: 15 min
Cook time: 11 min
Total time: 31 min
Yield: 4 pieces
Cuisine: Mexican
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)

Here the taco changes shape: rolled and baked around the cones, the tortilla becomes a sturdy shell that stands up and holds a generous filling. Chicken, red pepper, red onion and coriander make an easy filling to put together while it bakes.

In brief Crunchy Tortilla Cones with Chicken and Pepper 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

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Product usedTupperware Cornets Party

Tupperware Cornets Party recipes (28)

Method

Set the oven to 170 °C (340 °F).
Brush the tortillas lightly with oil on both sides and season with salt. Cut them in half, roll each half around a Tupperware Cornets Party cone and pin it with a cocktail stick.
Bake for around 11 minutes, then leave to stand for 5 minutes before sliding off the moulds.
Remove the cocktail sticks. Dice the chicken, pepper and onion finely, season with the sauce and coriander to taste, and spoon the mixture into the cones.

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Questions about this recipe

How long does Crunchy Tortilla Cones with Chicken and Pepper 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 28 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 meat-free filling, microwave 50 g (1 3/4 oz) drained kidney 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.

Crunchy Tortilla Cones with Chicken and Pepper

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