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The following recipe features some of my favorite Pampered Chef kitchen products: Pizza Cutter; Silicone Basting Brush; Deluxe Mini Muffin Pan; Mini Tart Shaper; Utility Knife; Food Chopper; Garlic Press; Classic Batter Bowl; Adjustable Measuring Spoons.
Avocado Salsa Cups
Tortilla Cups6 (11-in./28-cm) flour tortillas
1 tbsp (15 mL) Grape seed oil
2 small plum tomatoes
2 small avocados
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
2 garlic cloves, pressed
1/4 tsp salt
1/2 cup sour cream
Additional chopped fresh cilantro (optional)
Preheat oven to 350°F. For cups, using Pizza Cutter, trim tortillas to form six 6-in. squares; discard trimmings. Cut each square into quarters for a total of twenty-four 3-in. squares. Make a 1-in. 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.
Yield: 24 servings.
Nutrients per serving: (1 appetizer): 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
Lisa SmallIndependent Consultant for The Pampered Chef
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© 2009 The Pampered Chef used under license.