Mexican Cups
Mini savory cups filled with chiles, salsa, and cheese offer a flavorful snack or appetizer, perfect for parties and gatherings that love bold, cheesy, and spicy bites.
Ingredients
Instructions
- Preheat oven to 400°F.
- Separate the Pillsbury Corn Twisters and cut each in half.
- Roll the cut pieces into balls.
- Press each ball into small baking cups to form a cup shape.
- Using 1/2 teaspoon, fill each cup with chiles, salsa, and cheese.
- Bake on a cookie sheet for 12 to 15 minutes until golden and heated through.
Tips & Substitutions
For a twist on flavor, consider using different types of cheese like pepper jack for some heat or a blend of Mexican cheeses. If you can't find Pillsbury Corn Twisters, you can substitute with premade dough or biscuit dough. Additionally, feel free to customize the filling by adding black beans or corn for extra texture. This recipe is a great way to use up leftovers from Mexican recipes.
Serving Suggestions
Serve these Mexican Cups as a delightful appetizer at parties or game day gatherings. They pair beautifully with a refreshing salsa verde or guacamole on the side. For a full meal, consider serving alongside a crisp salad or some Bean And Vegetable Tacos for a delicious spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cups on a baking sheet and warm them in a preheated oven at 350°F for about 10 minutes until heated through. Avoid microwaving to keep the cups from getting soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Cups contains roughly 103 calories, with 5g protein, 2g carbohydrates, and 8g fat. It is a good source of calcium (13% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cups ahead of time?
Yes, you can prepare the cups and fill them with the ingredients a few hours before baking. Just cover them tightly with plastic wrap and refrigerate until you're ready to bake. This makes them a convenient option for entertaining.
Can I freeze these Mexican Cups?
It is best to bake them first before freezing. Once baked and cooled, store them in an airtight container or freezer bag for up to 2 months. To enjoy, thaw in the refrigerator overnight and reheat in the oven.
What can I use instead of salsa?
If you prefer a different flavor profile, you can use pico de gallo or a spicy tomato sauce in place of salsa. Alternatively, try a homemade salsa with diced tomatoes, onions, and cilantro for a fresh twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).