Mexican Cheese Crisps with Avocado

By jodidiane6

Pampered Chef Recipe

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

Preparation

Step 1

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.