Indian Chicken and Cheese Corn Cups

1Preheat the oven to 350°F (180°C).

2In a mixing bowl, combine the cooked chicken, (1 cup) corn kernels (1 cup), grated cheese (½ cup), bell peppers, onions, coriander leaves, cumin powder (½ teaspoon), turmeric powder (½ teaspoon), chili powder (½ teaspoon), garam masala (½ teaspoon), ginger-garlic paste (½ teaspoon), salt, and pepper. Mix well to combine all the ingredients.

3Heat olive oil (1 tablespoon) in a pan over medium heat. Place a corn tortilla in the pan and heat for about 30 seconds on each side until slightly crispy. Repeat for all tortillas.

4Take a muffin tin and place the crispy corn tortillas (6-8 small) in each cup, pressing them gently to form a cup shape.

5Fill each corn cup with the chicken and cheese mixture, dividing it equally among the cups.

6Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.

7Remove from the oven and let it cool slightly before serving.

8Garnish with additional chopped coriander leaves (¼ cup) before serving, if desired.

9Serve the Indian Chicken and Cheese Corn Cups hot as a delicious appetizer or snack.