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Mexican Cheese Crisps Recipe

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Published on Sep 9, 2010

The Pampered Chef Recipe and how-to - Mexican Cheese Crisps with Avocado. Easy go-to Mexican flavored appetizer.
Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more, go to http://www.pamperedchef.com.

Recipe

1/2 8-oz (250-g) block (5 1/2 x 2 in./14 x 5 cm) Colby & Monterey Jack or marble cheese blend
1-2 limes, divided
2 oz (60 g) cream cheese, softened
1 tbsp (15 mL) mayonnaise
1 tsp (5 mL) Southwestern Seasoning Mix
1 plum tomato
2 ripe medium avocados
1 cup (250 mL) loosely packed fresh cilantro
1/4 cup (50 mL) finely chopped red onion
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper 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. (6-mm) slices with Santoku Knife. Cut each slice in half, creating two squares; arrange 2 in. (5 cm) 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 (22 mL). Combine 1 1/2 tsp (7 mL) of the juice, cream cheese, mayonnaise and seasoning mix in (2-cup/500-mL) 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 (15 mL) lime juice, salt and black pepper to Stainless (2-qt./2-L) 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.


Yield: 24 appetizers

Nutrients per serving: (1 appetizer): Calories 60, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 2 g, Protein 2 g, Sodium 90 mg, Fiber 1 g

Cook's Tip: If desired, taco seasoning can be substituted for the Southwestern Seasoning Mix.

© 2009 The Pampered Chef used under license.

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