Mexican Cheese Crisps with Avocado

(from lrieflin’s recipe box)

Makes 24 appetizers
60 calories per appetizer

Categories: Appetizer

Ingredients

  • 1/2 8 ounce block Colby and Monterrey Jack cheese
  • 2 limes
  • 2 ounces cream cheese, softened
  • 1 tbsp mayonnaise
  • 1 tsp taco seasoning mix
  • 1 plum tomato
  • 2 ripe medium avocados
  • 1 cup loosely packed fresh cilantro
  • 1/4 cup finely chopped red onion
  • Salt and Pepper

Directions

  1. Preheat oven to 375.

  2. Line large round stone with parchment paper

  3. Cut cheese block crosswise into 12 1/4 inch slices.

  4. Cut each slice in half.

  5. Arrange 2 inches apart on stone.

  6. Bake 14-17 minutes or until lacy and golden brown.

  7. Cool completely.

  8. Juice limes.

  9. mbine 1.5 teas juice, cream cheese, mayo, and seasoning mix.

  10. Spoon topping into sandwich bag; secure bag and set aside.

  11. Seed and dice tomato.

  12. Peel and remove pits from avocados.

  13. Coarsely chop cilantro.

  14. Combine avocado, cilantro, onion, 1 tbsp lime juice or more to taste, salt and pepper to taste.

  15. Mash until blended.

  16. Top each cheese crisp with avocado mixture.

  17. Trim corner of topping bag and drizzle topping over avocado mixture.

  18. Garnish with diced tomatoes.

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