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Touchdown Treats - A Crowd-Pleasing Game Day Snack

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Mini flour tortillas (street taco size, about 12)
  • Cooked chicken (2 cups, shredded; rotisserie works great)
  • Black beans (1 can, drained and rinsed)
  • Corn kernels (1 cup; canned and drained, or frozen and thawed)
  • Shredded cheese (2 cups; cheddar, Monterey Jack, or a blend)
  • Cream cheese (4 ounces, softened)
  • Sour cream (1/2 cup)
  • Mayonnaise (2 tablespoons)
  • Ranch seasoning (1 tablespoon)
  • Pickled jalapeños (1/4 cup, finely chopped; plus extra for topping)
  • Hot sauce (1–2 teaspoons, to taste)
  • Taco seasoning (1 tablespoon)
  • Green onions (3, thinly sliced)
  • Fresh cilantro (1/4 cup, chopped; optional)
  • Lime (1, for zest and juice)
  • Olive oil (2 tablespoons)
  • Salt and pepper (to taste)
  • Optional toppings: diced tomatoes, avocado, salsa, crumbled bacon

Method
 

  1. Heat the oven: Preheat to 400°F (200°C). Lightly oil two large baking sheets or line with parchment for easy cleanup.
  2. Crisp the tortillas: Brush both sides of each mini tortilla with olive oil and sprinkle with a pinch of salt. Arrange on the baking sheets and bake for 5–7 minutes until they start to bubble and turn lightly golden. Remove and set aside.
  3. Make the filling: In a mixing bowl, combine shredded chicken, black beans, corn, taco seasoning, half the green onions, and a squeeze of lime. Add a few grinds of black pepper. Toss until everything is evenly coated.
  4. Make the jalapeño-ranch drizzle: In a small bowl, mix sour cream, mayonnaise, ranch seasoning, chopped pickled jalapeños, hot sauce, and 1–2 teaspoons of lime juice. Adjust salt and heat to taste. Chill while you assemble.
  5. Layer the bases: Spread a thin smear of softened cream cheese on each toasted tortilla. This creates a creamy barrier and helps the toppings stick.
  6. Add the filling: Spoon the chicken-bean mixture onto the tortillas, dividing evenly. Don’t overpack; you want tidy, handheld bites.
  7. Top with cheese: Sprinkle shredded cheese over each one, covering the filling so it melts into a golden cap.
  8. Bake until melty: Return to the oven for 6–8 minutes, or until the cheese is fully melted and bubbling around the edges.
  9. Finish with fresh flavor: Remove from the oven and let them rest 2 minutes. Drizzle with the jalapeño-ranch sauce. Garnish with remaining green onions, cilantro, and extra jalapeños if you like. Add lime zest for brightness.
  10. Serve hot: Transfer to a platter and offer optional toppings like diced tomatoes, avocado, salsa, or crumbled bacon on the side.