ADVERTISEMENT

Crispy Cheese Cups – Oven Baked Recipe

PREP TIME
20 min
COOK TIME
15 min

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.

Get inspired with more satisfying, cheesy recipes, like these Cauliflower Cheese Quesadillas and this Cheesy Pizza Pasta Casserole.

ADVERTISEMENT

Ingredients

1 ½
cups Armstrong Triple Cheddar Shreds, divided
1
cup finely shredded butter lettuce
1
boneless, skinless chicken thigh, grilled and finely diced
½
red onion, thinly sliced, grilled and diced
2
tbsp toasted almonds, roughly chopped
2
tsp thinly sliced chives
Paprika, sprinkle
ADVERTISEMENT

Directions

Step 1

Preheat oven to 375°F. Line two baking sheets with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Gently remove cheese cups from muffin tin to a serving platter.

Rate Recipe

My rating for Crispy Cheese Cups – Oven Baked Recipe
ADVERTISEMENT