Avocado Salsa Cups
A colorful mixture of tomatoes, avocados and cilantro fills crispy tortilla cups for an appetizer that makes any occasion festive.
- Tortilla Cups
- 6 (11-in./28-cm) flour tortillas
- 1 tbsp (15 mL) vegetable oil
- Avocado Filling
- 2 small plum tomatoes
- 2 small avocados
- 2 tbsp (30 mL) chopped fresh cilantro
- 2 tbsp (30 mL) fresh lime juice
- 2 garlic cloves, pressed
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) sour cream
- Additional chopped fresh cilantro (optional)
Preheat oven to 350°F (180°C). For cups, using Pizza Cutter, trim tortillas to form six 6-in. (15-cm) squares; discard trimmings. Cut each square into quarters for a total of twenty-four 3-in. (7.5-cm) squares. Make a 1-in. (2.5-cm) cut from each corner toward the center of each square. Brush both sides of each square with oil using Chef's Silicone Basting Brush. Press squares into bottom of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Bake 8-10 minutes or until crisp. Remove from oven.
For filling, core and seed tomatoes. Finely dice tomatoes and avocados using Utility Knife. Chop cilantro with Food Chopper. Combine tomatoes, avocados, cilantro, lime juice, garlic pressed with Garlic Press and salt in Classic Batter Bowl.
Fill cups with filling using Adjustable Measuring Spoon. Spoon sour cream into small resealable plastic bag; trim corner using Utility Knife to allow sour cream to flow through. Pipe sour cream over avocado mixture. Garnish with additional chopped cilantro, if desired.
- 24 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 70, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 6 g, Protein 1 g, Sodium 95 mg, Fiber 1 g