Mexican Cheese Crisps with Avocado

Pampered Chef Recipe

Mexican Cheese Crisps with Avocado
Mexican Cheese Crisps with Avocado

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    8-oz block (5 1/2 x 2 in./14 x 5 cm) Colby & Monterey Jack or marble cheese blend

  • 1-2

    limes, divided

  • 2

    oz 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

  • 1/2

    tsp salt

  • 1/2

    tsp coarsely ground black pepper

Directions

1. Preheat oven to 375°F (190°C). Line Large Round Stone with Handles with Parchment Paper. Cut cheese block crosswise into twelve 1/4-in. slices with Santoku Knife. Cut each slice in half, creating two squares; arrange 2 in. apart on baking stone. Bake 14–17 minutes or until cheese appears lacy and golden brown. Remove baking stone from oven. Cool crisps 1 minute on baking stone. Remove crisps to Stackable Cooling Rack with Mini-Serving Spatula; cool completely. 2. Meanwhile, for topping, juice limes with Citrus Press to measure 1 1/2 tbsp. Combine 1 1/2 tsp of the juice, cream cheese, mayonnaise and seasoning mix in Prep Bowl; whisk until smooth with Stainless Mini Whisk. Spoon topping into small resealable plastic bag; secure bag and set aside. 3. Seed and dice tomato using Utility Knife; set aside. Peel and remove pits from avocados using Avocado Peeler. Coarsely chop cilantro and finely chop onion with Food Chopper. Add avocado, cilantro, onion, remaining 1 tbsp lime juice, salt and black pepper to Stainless Mixing Bowl; mash until well blended using Mix ‘N Masher. Place scant Small Scoop of avocado mixture onto each crisp. Trim corner of bag filled with topping using Professional Shears; drizzle over avocado mixture. Garnish with diced tomato.

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