Preheat oven to 375°F.

In muffin tin place a tortilla inside each muffin cup, folding the edges to the side so you are left with enough space in the center to fill them up.

Bake 10 minutes or until tortilla cups are toasted but have not begun to brown.

Warm up the popcorn chicken in the oven according to instructions.

Fill the tortilla cups with the popcorn chicken, add some salsa and top with the cheesy jalapeño ranch sauce, the cilantro and crumbled queso fresco.