Guacamole Cheese Crisps Recipes

GUACAMOLE-TOPPED CHEESE CRISPS

Steps:

• Heat oven to 400°F.
• Drop 1 tsp. cheese into each of 8 mounds, 3 inches apart, on rimmed baking sheet sprayed with cooking spray. Bake 3 to 5 min. or until golden brown. Cool 1 min. Remove from baking sheet with metal spatula; drain on paper towels. Meanwhile, repeat twice using remaining cheese.
• Place cheese crisps in single layer on serving plate; top with guacamole and tomatoes.

GUACAMOLE-CHEESE CRISPS

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. For each cheese crisp, spoon 1 tablespoon cheese (loosely packed) onto paper-lined cookie sheet; pat into 1 1/2-inch round.
• Bake 6 to 8 minutes or until edges are light golden brown. Immediately remove from cookie sheet to wire rack. Cool 5 minutes or until crisp.
• Onto each cheese crisp, spoon 1 1/2 teaspoons guacamole and about 1/2 teaspoon each sour cream and salsa.

EASY NEVER FORGOTTEN GUACAMOLE

Steps:

• In a small bowl, mix together the avocados, sour cream, cream cheese and salsa. Blend to desired consistency.
• In a small bowl mix the salt, pepper, garlic salt and onion powder. Stir into the avocado mixture. Cover and chill in the refrigerator 1/2 hour before serving.

CHEESE SCOOPS WITH GUACAMOLE

Steps:

• Preheat the oven to 400 degrees F. Put a 12-cup mini muffin tin near the oven. Line a baking sheet with a nonstick baking mat or parchment.
• Combine the Cheddar and taco seasoning in a medium bowl and mix well.
• Sprinkle 1 tablespoon of the cheese mixture into a mound on the prepared baking sheet. Make 11 more cheese mounds on the baking sheet, leaving about 3 inches of space between each mound. Press each down slightly so that they are about 1/2 inch thick.
• Bake until the cheese mounds fall into flat disks and the edges are golden brown, about 4 minutes. Working quickly, before the cheese crisps and hardens, transfer the cheese disks with a small offset spatula to the cups of the mini muffin pan and press each into the bottom and against the sides to form cups. Let cool completely in the tin and then transfer to a serving platter.
• Once the baking sheet has cooled completely, make another batch of cheese crisps with the remaining cheese mixture.
• Combine the onion, tomato, cilantro, oil, lime juice, avocados and salt in a bowl and mix gently to combine.
• Fill each cheese cup with some of the guacamole.

GUACAMOLE

Steps:

• In a medium bowl, combine the onion and lime juice, and season with salt and pepper. Let that sit as you chop the jalapeño.
• Cut the hard stem end off of the jalapeño and discard, then slice the chile in half lengthwise. If you don't want the spice, use your knife or a spoon to remove the inner seeds and white membrane (this is where most of the chile's heat resides). If you enjoy the heat, then leave all of that in. Chop the jalapeño as finely as you can and add to the bowl with the onion and lime juice. Be sure to wash your hands very well with soap after handling spicy chiles like jalapeños, and whatever you do, do not touch your eyes after handling them.
• Cut the avocados in half lengthwise and pull the halves apart. You can use your knife to pit the avocados, but a safer way is to hold the avocado half in one hand so that your thumb is touching the skin side where the pit is and your index and middle fingers are touching the flesh side around the pit. Gently press your fingers into each other to pop the pit out; with a ripe avocado, it should come out very easily. Use your hands to squeeze the avocado flesh out into the bowl with the other ingredients, or scoop it out with a spoon.
• Using a fork, gently mash the avocados against the side of the bowl until they are mashed to your desired consistency, then stir them into the other ingredients until well combined. Taste and add more salt if desired.
• Contrary to popular belief, adding avocado pits to guacamole does nothing to prevent oxidation, but if you press a good layer of plastic wrap or parchment paper directly over the guacamole and store it in the refrigerator, it will keep well for up to 2 days.

CRISPY CHEESE & GUACAMOLE TORTILLAS

Steps:

• Heat oven to 220C/200C fan/gas 7. Sprinkle the cheese over the tortillas, then sandwich them together in pairs, so you have 2 tortilla sandwiches. Sit on baking sheets and bake for 8-10 mins until golden, crispy and the cheese is melted.
• Halve the avocado and spoon out chunks onto the 2 tortillas; squash into the tortillas a bit with the back of the spoon. Scatter over tomatoes, chilli, coriander and seasoning. Squeeze over some lime and eat immediately.

AVOCADO CHEESE CRISPS

Steps:

• Heat oven to 400°. Line a baking pan with parchment paper. Spoon 2 teaspoons cheese per crisp onto paper; pat into 2-inch circles. Bake 6-8 minutes or until edges are light golden brown. Remove to wire rack. Cool 5 minutes. Mix avocado, lime juice, and garlic; mash avocado and mix with ingredients. Spoon 1/2 tablespoon avocado mixture on each cheese crisp; top with 1?2 tea- spoon each sour cream and salsa.