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 tablespoons Fresh cilantro; snipped
1/2 cup Sour cream
3/4 teaspoon Salt
Preheat oven to 400� 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
Source: Pampered Chef
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