Guacamole Bowl

Yield: 2 cups

Ingredients

• 6 (10 inch) flour tortillas
• 2 ripe avocados, peeled and -mashed
• 2 tablespoons onion, chopped
• 1 plum tomato, chopped
• 2 tablespoons pitted ripe olives, chopped
• 1 lime
• 1 tablespoons fresh cilantro; snipped
• 1/2 cup sour cream
• 3/4 teaspoon salt

Instructions

1. Heat oven to 400 degrees F.
2. For tortilla shell, lightly spray bottom and sides of Mini-baking bowl (small stoneware bowl) with vegetable oil using Kitchen Spritzer (PAM). Gently press 1 tortilla in bottom of baking bowl to form a shell. Bake 5 to 7 minutes or until edges are lightly browned. Cool slightly; carefully remove from Baking bowl. Cool on Nonstick cooling rack.
3. Using Pizza cutter, cut each remaining tortilla into 12 triangles; arrange in a single layer on Flat baking stone.
4. Bake 6 to 8 minutes or until edges are lightly browned and crisp. Remove from stone, cool completely.
5. In classic 2 quart batter bowl, mash avocado using pastry blender. Using food chopper, chop onion, tomato, and olives; place in batter bowl using kitchen scraper. Juice lime to measure 1 tsp juice using Lemon Aid. Snip cilantro using Kitchen cutters. Add lime juice, cilantro, sour cream, and salt to avocado mixture, mix well.
6. Spoon mixture into tortilla shell; place on serving plate. Surround with tortilla chips.

Attribution

Recipe credit: Pampered Chef