| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
16 |
Servings |
INGREDIENTS
| 6 |
|
10 inch flour tortilla |
| 2 |
|
Ripe avocados; peeled and mashed |
| 2 |
tb |
Onion; chopped |
| 1 |
|
Plum tomato; chopped |
| 2 |
tb |
Pitted ripe olives; chopped |
| 1 |
|
Lime |
| 1 |
tb |
Fresh cilantro; snipped |
| 1/2 |
c |
Sour cream |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
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@mindspring.com> on Nov 7, 1998, converted by MM_Buster v2.0l.
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