Chicken Fajita Appetizers


by Heather Harris Brady

Stateside we are all deep in the heart of football tailgating season, and these little appetizers are a yummy yet healthier alternative to the usual array of greasier fare. (But if you want something REALLY cheesy the cheese fondue at the end of this post is great with fresh apple slices.)

These cups are low in fat and you could swap out the flatbread for a gluten-free option too!  To save time you could use a cooked rotisserie chicken from the market. These are two-bite size, and the recipe is based on one from Men’s Health magazine. You can make the cups and the filling a day ahead and assemble them right before serving.

Chicken Fajita Appetizers, Makes about 36 mini appetizers

  • 1 c. steamed sweet corn, cooled
  • 1 c. cooked chicken, cut in small dice
  • 1 small can of black beans, washed
  • 3/4 c. salsa (your choice)
  • 1/2 c. non-fat sour cream
  • 1/2 c. finely shredded cheddar cheese
  • 1 pkg. sundried tomato flatbread

Combine the first six ingredients in a mixing bowl, stir and refrigerate (for up to a day in advance).


Make the cups: Preheat the oven to 400 and lightly grease a mini-muffin pan (or several if you want to do them all at once). Cut the flatbread into 2-1/2″ rounds, and press them into the pan.



Bake for about 10-15 minutes, until crisp. Turn the cups out and cool them on racks. Store them in a ziplock bag if you’re not using them right away.

To serve, add a tablespoon of filling to each cup.


One year ago: Cheese Fondue


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