Mexican Lasagna Cupcake

I know it's late for Cinco De Mayo. Did you celebrate? I didn't but I made this dish to honor the 5th of May. If you'd like to know more about Cinco De Mayo, please check out this post from Nancy @ Spicie Foodie. She will tell you about the history and the importance of this day.

For me, living in the States has embraced me with different cultures. I've enjoyed learning about other cultures, people, and food. I couldn't agree with the statement "Melting Pot" more. United States is a big pot that has melted all cultures together and transformed to one. Although we're from different backgrounds, food seems to be a one important connection to bring us together. I like Japanese food, Japanese like Chinese food, Chinese like Mexican food, Mexicans like Thai food, and so on. This food chain is never ending. I've enjoyed the ride on my food journey.

The cupcake idea is from my co-worker. He made lasagna cupcakes by using wonton wrappers. I was questioning it at the beginning and then the "light bulb" went on when I saw the picture he sent via text message. That's such a cool idea! So, here I am sharing this adorable and tasty cupcake with you. It's a bit time consuming but it's worth the try. However, it's really easy. A couple spices, cheese, and tortilla - you're good to go. I used spinach tortillas for a healthier version and it helps for the color. I also added some veggies like corn and zucchini.

I adore a small/individual bite. This is my kinda dish! I hope you enjoy it.

PS: If I haven't been around your blog much, please accept my apology! I'm looking for a new job and the free time has gone to that part a lot lately (good thing my boss doesn't read my blog *wink*)

Mexican Lasagna Cupcake
Yield: 24 cupcakes

Ingredients:
1 package spinach tortilla or any kind you like
1 lb ground chicken thigh
1 lb ground pork
1 cup frozen or fresh corn
2-3 zucchini, think julienne
1 can black bean, drained
1/2 yellow onion, diced
1 Tbs chili powder
1 Tbs chipotle powder
1 tsp cumin
1 cup Taco sauce. I used medium spicy (if I could find hot, I would use the hot one)
Salt and pepper to taste
2 cups Cheddar and Monterrey Jack mixed
Vegetable oil
Chopped cilantro and green onion

Muffin pan
Vegetable oil spray
Biscuit cutters 3" and 2.5"

Directions:

• Use a biscuit cutter cut tortilla into 2 different sizes. The bigger ones will be go to the bottom of the muffin pan and the smaller ones will be at the top. Set aside cut tortillas.
• Pre-heat oven to 375 F 
• I used a wok because I just loved using wok. Heat u a wok on high heat. Add oil and swirl to coat.
• Add meats and use a wooden spoon to break it apart until it's cooked though. 
• Add onion and stir fry it until the onion is translucent. Add all the seasonings - chili powder, chipotle powder, cumin, salt and pepper.
• Stir well. Add corns, beans and zucchini and finish with taco sauce. Cook until everything is mixed and cooked through.

Assemble:

• Spray vegetable oil to muffin pan only the first time.
• Place bigger cut tortilla at the bottom of each cup. Add meat mixture about 1 Tbs. Add cheese on top and on the side. Cheese will work as a glue in this cupcake.
• Add another later of meat and top with cheese. Don't forget to add cheese on the side of meat too.
• Top with smaller cut tortilla and top with cheese.
• Bake for 8 mins.
• After it's done, let it cool and set about 5-7 mins.
• Remove by using a big flat spoon and a dinner knife to help.
• Place it on a plate and top with sour cream and cilantro/green onion.

Sprinkle cheese on top and the side

Top with cut tortiall and more cheese

Baked and awaiting for it to be set

Serve with sour cream and cilantro, and green onion

MAGNUM! To show how good it is, I finished it all and even licked the stick!
Thanks to FoodBuzz's Taste Maker program and Magnum Ice Cream for a great product. I confirm it's good!