Impress guests with these easy cheese cups featuring Armstrong Triple Cheddar Shreds – and formed in a muffin tin! Filled with grilled chicken, lettuce, almonds and herbs, they’re total crowd-pleasers. Think of them as miniature Mexican salad bites.
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Place 1 tbsp portions of shredded cheese onto prepared baking sheet and shape into a 2-inch round. Place about 2-inches apart. Place in oven for 5-7 minutes until bubbling and just starting to get crispy on the edges. Let cool 5 minutes. Once cooled, gently lift melted cheese round and place in a mini muffin tin to create a cup shape, overlapping sides, if needed. Let cool 10 minutes. Continue with remaining cheese until you have 24 mini cheese cups.
Once cheese cups are set, remove from muffin tin. Divide shredded lettuce between bottom of each cup. Top with 2 or 3 pieces of diced chicken, followed by the grilled red onion. Evenly divide toasted almonds between cups. Top with sliced chives. Sprinkle each with a hint of paprika.
Gently remove cheese cups from muffin tin to a serving platter.