Cheesy Nacho Cups Game Day (Printable)
Crispy tortilla cups filled with melted cheese and classic toppings, ready in 25 minutes
# What You'll Need:
→ Base & Cheese
01 - 12 round tortilla chips, scoop-style
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded Monterey Jack cheese
→ Toppings
04 - 1/2 cup canned black beans, rinsed and drained
05 - 1/2 cup cherry tomatoes, diced
06 - 1/4 cup sliced black olives
07 - 1 small jalapeño, thinly sliced
08 - 1/4 cup red onion, finely diced
09 - 2 tablespoons chopped fresh cilantro
→ Garnishes
10 - 1/4 cup sour cream
11 - Salsa or guacamole, for serving
# How to Cook:
01 - Preheat oven to 375°F.
02 - Arrange tortilla chips in a mini muffin tin, forming cup shapes with one chip per cup.
03 - Sprinkle both cheddar and Monterey Jack cheeses evenly into each chip cup.
04 - Add black beans, cherry tomatoes, olives, jalapeño slices if using, and red onion on top of the cheese in each cup.
05 - Bake in the preheated oven for 8 to 10 minutes, or until the cheese is melted and bubbly.
06 - Remove from oven and cool for a couple of minutes.
07 - Top each cup with a small dollop of sour cream and a sprinkle of fresh cilantro.
08 - Serve warm with salsa or guacamole on the side, if desired.
# Expert Advice:
01 -
- Everything you love about nachos but with zero messy sharing and double the crispy edges
- These disappear faster than you can bake them so consider making a double batch
02 -
- Overfilling these is the most common mistake and leads to cheese everywhere except inside the cups
- Let them set for at least 2 minutes after baking or they will fall apart when you try to remove them
03 -
- Warming your tortilla chips in the oven for 2 minutes before filling makes them extra crispy
- A squeeze of fresh lime juice right before serving brightens up all that rich cheese