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Avocado Salsa
Ingredients:
Avocado Salsa:
- 4 ripe Avocados, peeled and diced
- 1 cup Fresh Corn Kernels
- 1 Tomato, diced
- 1/4 cup Red Onion, diced
- 2 tablespoons Chopped Cilantro
- 2 tablespoons Lime Juice
- Salt and Pepper
Tortilla Bowl:
- 4 large Whole Wheat Tortillas
- 2 tablespoons Olive Oil
- 1 teaspoon Chili Powder
- Salt and Pepper
Directions:
- Combine all of the ingredients for the avocado salsa in a bowl. Mix well, cover and keep refrigerated.
- Preheat the oven to 350°F.
- Use a 4-inch round cookie cutter to stamp circles out of the tortillas.
- Brush each round with olive oil.
- Season the tortilla rounds with the chili powder, salt and pepper.
- Place the tortillas into two 12-cup cupcake pans and form a small bowl with the tortillas.
- Bake for 6 minutes. Allow the baked tortilla bowls to cool and fill them with the avocado salsa.
Equipment:
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- 2-12 Cup Cupcake Pans