Guacamole-Stuffed Cherry Tomatoes

By carvalhohm

Ingredients

• Fresh Guacamole:
• 24 large cherry tomatoes (about 2 pints)
• 1 lime, halved
• Salt
• 1 cup Fresh Guacamole (see recipe below)
• 6 corn tortilla chips, crushed
• Chili powder
• Fresh cilantro
• 2 medium Haas avocados, halved and pitted
• Juice of 1/2 lime
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced red onion
• 1 tablespoon seeded and minced jalapeño
• 1/4 teaspoon salt

Details

Servings 24
Preparation time 30mins
Cooking time 30mins
Adapted from theperfectportion.com

Preparation

Step 1

Slice the tops and bottoms off each cherry tomato, cutting just a thin sliver from the bottoms for the tomatoes to stand upright.

Use a melon baller or grapefruit spoon to remove and discard the pulp and seeds from each tomato, placing them on a serving dish as you finish.

Squeeze the lime over all the tomatoes on the serving dish, and then lightly sprinkle with salt.

Fill each tomato with 2 teaspoons of the Fresh Guacamole, letting it pile up and out of the tomato.

Top the filled tomatoes with crushed tortilla chips, and then sprinkle lightly with chili powder. Garnish each with a leaf of fresh cilantro and serve.

Makes: 24 Tomatoes or 6 Appetizer portions

Serving size: 4 tomatoes Calories: 100

Fresh Guacamole:
Use a large spoon to scoop the avocado out of the peel, then roughly chop.

Place the chopped avocado in a medium-size mixing bowl, and toss with lime juice.

Use a heavy fork or potato masher to mash the avocado until creamy and mostly smooth.

Stir in the remaining ingredients. Serve immediately, or cover tightly and refrigerate for 1 hour to let the flavors combine.

Makes: 3 Dip or 6 Topping portions

Serving size: ¼ cup Calories: 100