Salsa Chicken Scoops with Zucchini are bite sized appetizers made with flavorful slow cooker salsa chicken packed inside a tortilla chips with zucchini.
SALSA CHICKEN SCOOPS WITH ZUCCHINI
Did you have a good 4th of July weekend? I had 4 1/2 days off and they went by sooooo fast. Besides a ton of rain, we had fun. Lots of family and friends time, which is my favorite. And a haircut, pedicure, and a few Target trips. Those are my favorite, too.
Remember when I made homemade taco seasoning last week? Well, I used it to make crock pot salsa chicken. Then I turned the salsa chicken into these little, bite sized scoops. They reminded me of pizza rolls, but a homemade, Mexican version. They would be great as a finger food at a party, but we ate them for dinner. I threw the salsa chicken into the crock pot during my lunch hour so when I got home from work, I only had to make the zucchini, shred the cheese, and assemble them. So simple.
I happened to make homemade salsa and taco seasoning, but you could use pre-made for both. You could also add more veggies (like onions, peppers, squash, etc.).
Salsa Chicken Scoops with Zucchini
Ingredients
- 1 cup
- crock pot salsa chicken
- 1 small zucchini diced
- 4 oz pepper jack cheese shredded
- ½ cup
- salsa
- I used homemade, you can use jarred
- scoops tortilla chips (I used
- Tostitos multi-grain
- but I saw that there's a store brand too)
- olive oil
- salt & pepper to taste
Instructions
- Preheat your oven to 200 degrees and line a baking sheet with foil or a silicone baking mat. Set aside.
- Add a turn of olive oil to a large frying pan and let warm up over medium high heat. Add in the diced zucchini and season with salt and pepper. Saute until tender then remove from heat.
- In a medium bowl, mix the cooked salsa chicken with the shredded cheese, additional salsa, and cooked zucchini.
- Scoop about a tablespoon of the chicken mixture into each tortilla chip and line up on your baking sheet.
- Bake for about 10 minutes or until cheese is melted.
- Let cool slightly then enjoy.
Notes
Adapted from The Little Kitchen
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Or maybe you’ll like…
This looks so good! Totally going to try it! Hopefully I don’t eat all the pepper jack cheese before they’re done! 😀
Great minds think alike: I made a Mexican dish with zucchini mixed in last week too! This one looks great!
Oh my goodness YUM! What a perfect summer appetizer- thanks!!
Holy cow.. Melissa..These look divine! I am so trying these for my kids (and myself 🙂
Thanks for linking up to Share Your Stuff Tuesdays..hope to see you again next week!
Erin @ Table for 7
I’d really like to eat this….and it’s only 8am! I love the addition of the zucs!