Chicken Tortilla Bowls

Ingredients:

• 4 large wheat tortillas, 25 cm in diameter.
• 3 tbsp. flour
• 0.5 tsp ground cumin
• 0.5 tsp chili powder
• 450 g skinless and boneless chicken breasts, diced
• 2 tablespoons extra-virgin olive oil
• Half a small onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 1 red bell pepper, diced
• 1 can (400 g) canned chopped fried tomatoes
• 1 cup lightly salted chicken broth
• 1/4 cup chopped fresh cilantro
• 1 cup grated Monterey Jack or pepper Jack cheese

Preparation:

1. Preheat the oven to 350°F (175°C) and spray 4 muffin tins with cooking spray. Fold each tortilla in half, then form it into a cone. Bend the cone slightly, then press the tortilla into the prepared muffin tin to form cupcakes; spray with cooking spray. Bake until golden brown and crisp, about 15 minutes.
2. Meanwhile, in a large bowl, combine the flour, cumin, chili powder, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Add the chicken and toss to coat.
3. Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken in a single layer and cook, stirring occasionally, until browned, about 2 minutes. Add the onion, celery, carrots, and bell pepper and cook until the vegetables begin to soften, about 2 minutes. Add the tomatoes and chicken broth to the skillet and bring to a simmer. Cook until the vegetables are tender and the sauce has thickened slightly, about 5 minutes. Stir in the cilantro and season with salt and pepper to taste.
4. Divide the chicken mixture among the tortilla cups. Sprinkle with cheese.