These small snack bowls are perfect for drinks! The Chili Cheese Nuggets filled with creamy cheese and peppers, are a nice contrast to the fresh mango salsa, jalapeño, red onion and lime. The coriander and avocado finish it off. Your guests won't soon forget this fresh combination!
Preheat the oven to 180°C. Prepare the tortilla wraps according to the instructions on the package in the microwave. Cut the tortilla wraps into quarters. Grease a muffin tin with sunflower oil. Place a piece of tortilla in the muffin mould with the tip inwards. Grease with sunflower oil and place another piece of tortilla next to it with the tip inwards, grease again with sunflower oil and close the circle with another piece of tortilla to form a cup. Use 3 pieces in total of the tortilla wraps to form a cup. Repeat until all the tortillas are used up. Add 1 teaspoon of grated cheese in each tortilla cup until the bottom is covered. Bake the tortilla cups for 6-8 minutes until browned.
Meanwhile, make the mango salsa. Mix all the ingredients in a bowl and season with salt and pepper.
Then bake the Chili Cheese Nuggets in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.
Then start by making up the taco cups. Spoon 1-2 tablespoons of mango salsa into the taco cups, insert a Chili Cheese Nugget here and finish with a dollop of sour cream. Garnish with coriander and jalapeño and serve.