Guacamole bowl

Yield: 16 Servings

Measure Ingredient
6 \N 10 inch flour tortilla
2 \N Ripe avocados; peeled and mashed
2 tablespoons Onion; chopped
1 \N Plum tomato; chopped
2 tablespoons Pitted ripe olives; chopped
1 \N Lime
1 tablespoon Fresh cilantro; snipped
½ cup Sour cream
¾ teaspoon Salt

Preheat oven to 400 degrees F. For tortilla shell, lightly spray bottom and sides of Mini-baking bowl (small stoneware bowl) with vegetable oil using Kitchen Spritzer (PAM). GEntly press 1 tortilla in bottom of baking bowl to form a shell. Bake 5-7 minutes or until edges are lightly browned. Cool slightly; carefully remove from Baking bowl. Cool on Nonstick cooling rack.

Using PIzza cutter, cut each remaining tortilla into 12 triangles; arrange in a single layer on Flat baking stone. Bake 6-8 minutes or until edges are lightly browned and crisp. Remove from stone, cool completely. In classic 2 qt batter bowl, mash avocado using pastry blender. Using food chopper, chop onion, tomato, and olives; place in batter bowl using kitchen scraper.

Juice lime to measure 1 tsp juice using Lemon Aid. Snip cilantro using Kitchen cutters. Add lime juice, cilantro, sour cream, and salt to avocado mixture, mix well. Spoon mixture into tortilla shell; place on serving plate. Surround with tortilla chips.

Makes 2 cups

NOTES : Served in a crisp, edible tortill abowl, this creamy guacamole will be the main attraction at your next party.

Recipe by: Pampered Chef

Posted to MasterCook Digest by "J.J. Sommerville" <cuttlefish@...> on Nov 7, 1998, converted by MM_Buster v2.0l.

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