Guacamole bowl
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 10 inch flour tortilla | |
| 2 | Ripe avocados; peeled and mashed | |
| 2 | tablespoons | Onion; chopped |
| 1 | Plum tomato; chopped | |
| 2 | tablespoons | Pitted ripe olives; chopped |
| 1 | Lime | |
| 1 | tablespoon | Fresh cilantro; snipped |
| ½ | cup | Sour cream |
| ¾ | teaspoon | Salt |
Directions
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.