Avocado Salsa Cups

Nancy Pitney

Tortilla Cups

6 (11-in.) flour tortillas

1 tbsp vegetable oil

Avocado Filling

2 small plum tomatoes

2 small avocados

2 tbsp chopped fresh cilantro

2 tbsp lime juice

2 garlic cloves, pressed

1/4 tsp salt

1/2 cup sour cream

Additional chopped fresh cilantro (optional)

1. Preheat oven to 350 degrees. For cups, use a pizza cutter to trim tortillas to form six 6-in. squares; discard trimmings. Cut each square into quarters for a total of twenty-four 3-in. squares. Make a 1-in. cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil. Press squares into bottom of a mini-muffin pan. Bake 8-10 minutes or until crisp. Remove from oven.

2. For filling, slice tomatoes in half lengthwise; scrape out seeds and finely dice. Peel and finely dice avocados. Chop cilantro. Combine tomatoes, avocados, cilantro, lime juice, garlic pressed and salt.

3. Fill cups with filling. Spoon sour cream into resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream over avocado mixture. Garnish with additional chopped cilantro, if desired.

Yield: 24 servings