Chicken Tortilla Cups

6 small flour tortillas
2 tbsp vegetable oil
1 tsp chili powder
1 1/2 cup diced cooked chicken
3/4 cup shredded old cheddar or montery jack
1/3 cup finely chopped drained pickled jalapeno peppers (optional)
1 tsp fresh minced parsley

Brush both sides of tortilla with oil; stack and cut into quarters. Fit each wedge into mini muffin cup to make 24 cups. In small bowl, sprinkle chili powder over chicken; toss to coat. Divide among cups; top with cheese and jalapeno if using. Bake in 425F oven until cups are golden and cheese is melted, 10 minutes. Sprinkle with parsley, serve hot.