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California Avocado Guacamole Tarts

California Avocado Guacamole Tarts
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ingredients

Serving Size: 8

4 (12-inch) flour tortillas
1 tsp. achiote paste
1/2 tsp. ancho chile powder (optional)
As needed California Avocado Guacamole
1 cup California Avocado Guacamole (see make-ahead recipe above)
As needed California Avocado Guacamole Tarts
1 pinch cayenne pepper, to taste
32 cherry or grape tomatoes
1/4 cup chopped fresh cilantro
1/4 cup crumbled cotija cheese
1 tsp. dried oregano
1/4 cup extra virgin olive oil
1/4 cup extra virgin olive oil
As needed Freshly ground black pepper, to taste
As needed Freshly ground black pepper, to taste
As needed Freshly ground black pepper, to taste
2 Tbsp. freshly squeezed lime juice
2 Tbsp. freshly squeezed lime juice
2 jalapeño peppers, stemmed, seeded and finely diced
1 lemon, juiced
1/2 medium red onion, diced
1 tsp. paprika
3 ripe Fresh California Avocados, halved, seeded, peeled and quartered
1 tsp. salt
1 tsp. salt
As needed Salt, to taste
As needed Salt, to taste
1 cup shredded green cabbage
1/4 cup sour cream
8 strips bacon, fried until very crispy and crumbled into bits

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More

Instructions

  1. Place avocados in a mixing bowl. Mash with a potato masher or fork until chunky. 
  2. Add the remaining ingredients and combine with a fork. Taste and adjust seasonings as necessary. Serve immediately.

California Avocado Guacamole Tarts Instructions

  1. Preheat oven to 350°F. Toss tomatoes, olive oil and oregano with salt and pepper, to taste.
  2. Spread mixture out in a baking pan. Bake for 15 to 20 minutes, until tomatoes are soft, juicy and shriveled with concentrated flavor. Remove from oven and cool to room temperature. 
  3. Meanwhile, using a round cookie cutter, about 4 1/2-inches in diameter, cut tortillas into circles. 
  4. In a small mixing bowl, combine olive oil, lime juice, achiote paste, paprika, chile powder, cayenne and salt. Brush both sides of each tortilla circle with chile-lime mixture. 
  5. To create tart shells, turn a muffin tin upside down and lay the tortilla circles over the tops of the muffin cups. Bake for 1 minute at 350°F to warm and soften tortillas, and then place a second muffin tin over the top of the tortillas to create a tart shell mold.
  6. Bake for 5 minutes to set tart shape, remove second muffin tin and continue to bake until crisp and lightly golden, about 5 minutes more. Remove from oven and cool finished tart shells to room temperature before serving.
  7. In a small mixing bowl, combine cabbage, sour cream, lemon juice, and salt and pepper, to taste.
  8. To assemble tarts, spread a spoonful of cabbage mixture into bottom of tart shells. Place 2 tomatoes in each tart and press down lightly to flatten over cabbage mixture. Top with a two spoonfuls of guacamole. Add a generous sprinkle of crispy bacon bits and two more tomatoes, unflattened this time. Finish with a touch of cotija cheese and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2011, Susan Feniger and Mary Sue Milliken.

Nutrition information per serving

Calories 490; Total Fat 30 g (Sat 5 g, Trans 0 g, Poly 3.5 g, Mono 19 g); Cholesterol 0 mg; Sodium 740 mg; Potassium 930 mg; Total Carbohydrates 49 g; Dietary Fiber 11 g; Total Sugars 8 g; Protein 8 g; Vitamin A 1008 IU; Vitamin C 85 mg; Calcium 163 mg; Iron 3 mg; Vitamin D 0 IU; Folate 134 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Total Fat 46%; Vitamin A 20%; Vitamin C 140%; Calcium 15%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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