48 corn tortillas, chips, such as Tostitos Scoops
3/4 cup sour cream, low fat
8 pickled jalapenos
1 1/2 teaspoons taco seasoning mix
1 -15 oz. can chili , vegetarian
1/2 cup cheddar cheese, taco flavored, shredded
fresh parsley, chopped
Place rack in uppermost position. Heat oven to broil. Select 48 unbroken chips and place in single layer on one or two baking sheets. In a small bowl, stir together the sour cream, jalapenos and taco seasoning mix.
Place about 1 teaspoon chili into each tortilla cup. Top with about 1/2 teaspoon shredded cheese per cup. Place on top rack and broil for 1 to 2 minutes, until cheese melts and chili is heated through (tortilla edges will just begin to brown). Once cups are heated, top with a small dollop of the jalapeno sour cream. Garnish with parsley; serve with additional sour cream on side.