FLAKY GUACAMOLE CUPS
Pass up the gooey, cheesy appetizers at the next holiday party - make these bites of creamy guacamole in crispy, flaky phyllo cups instead! You'll get the same decadent experience but with healthy fats and lots of vitamins! Make these no more than an hour before serving them for the best appearance.
Provided by YummySmellsca
Categories Avocado
Time 40m
Yield 15 tartlets, 15 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, puree the beans, half the onion, jalapeno, pepper, cumin, chili powder, half the lime juice, garlic and half the salt until smooth.
- Scrape into a bowl and add avocado, tomato, remaining onion and remaining lime juice.
- Fold vegetables in well, then taste and add salt if needed.
- Place phyllo shells on a tray and fill each with the guacamole mixture.
- Cover with plastic wrap and store in the fridge until ready to serve.
Nutrition Facts : Calories 35.8, Fat 2, SaturatedFat 0.3, Sodium 158.6, Carbohydrate 4.1, Fiber 1.5, Sugar 0.6, Protein 1.1
CAJUN GUACAMOLE SHRIMP CUPS
Make and share this Cajun Guacamole Shrimp Cups recipe from Food.com.
Provided by Food.com
Categories < 60 Mins
Time 35m
Yield 24 cups
Number Of Ingredients 16
Steps:
- For the cups:.
- Preheat the oven to 350 degrees F.
- If using cooking spray, spray a 24-cup non-stick mini muffin pan with cooking spray. If using vegetable oil, brush both sides of each wonton wrapper with a thin layer of vegetable oil using a pastry brush.
- Push each wonton wrapper into a well of the mini muffin pan.
- Bake for 10-12 minutes until golden. Remove from the oven and increase the heat to 400 degrees F for the shrimp later on.
- Remove the baked wonton cups to a wire rack to cool completely.
- For the guacamole:.
- Halve the avocados and remove their pits. Scoop out the flesh and discard the skins. Roughly chop the avocado into cubes (you should have about 1 1/4 cups of cubed avocado).
- Add the avocado to a wide, shallow bowl. Use a fork to mash as smooth as you like it.
- Stir the lime and hot sauce into the mashed avocado.
- Finely chop the cherry tomatoes and add the avocado along with the cilantro and scallion. Gently fold together until combined. Season with salt to taste (usually just a pinch).
- For the shrimp:.
- Combine the shrimp, olive oil, garlic and Cajun seasoning in a medium bowl along with a pinch each of salt and black pepper. Stir to coat the shrimp.
- Tip the contents of the bowl out onto a rimmed baking sheet. Bake for 6-7 minutes (the oven should be at 400 degrees F from earlier) until pink and cooked throughout.
- Assemble:.
- Fill each baked wonton cup with a slightly heaped teaspoonful of guacamole. Top each one with a shrimp. Sprinkle with the chopped cilantro.
- Serve immediately - the wontons will start to become soft very quickly once filled.
- NOTE:.
- If you need to make these ahead - prep the wonton wrappers and shrimp in advance. You can keep the baked wontons in an airtight container at room temperature for up to 2 days. You can keep the cooked shrimp in an airtight container in the fridge for up to 1 day. Make the guacamole just before filling and serving otherwise it will start to oxidize, turning brown.
Nutrition Facts : Calories 89.7, Fat 5.6, SaturatedFat 0.8, Cholesterol 24.6, Sodium 169.7, Carbohydrate 6.5, Fiber 1.3, Sugar 0.2, Protein 3.8
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