Salsa Chicken Scoops with Zucchini

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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 | Persnickety Plates


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 | Persnickety Plates

Salsa Chicken Scoops with Zucchini

Melissa | Persnickety Plates
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Servings 2 -4 (these ingredients make about 24 "scoops" - you can adjust up or down as needed)


  • 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


  • 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.


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.

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Salsa Chicken Scoops with Zucchini | Persnickety Plates

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  1. Ashley says

    This looks so good! Totally going to try it! Hopefully I don’t eat all the pepper jack cheese before they’re done! 😀

  2. Andi G. says

    Great minds think alike: I made a Mexican dish with zucchini mixed in last week too! This one looks great!

  3. ourtableforseven.com says

    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

  4. TheTastyFork says

    I’d really like to eat this….and it’s only 8am! I love the addition of the zucs!

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