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Name: Guacamole Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 16
Cuisine: American
Ingredients: 6 10 inch flour tortilla; 2 Ripe avocados; peeled and; 2 tb Onion chopped; 1 Plum tomato; chopped; 2 tb Pitted ripe olives; chopped; 1 Lime; 1 tb Fresh cilantro; snipped; 1/2 c Sour cream; 3/4 ts Salt

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INGREDIENTS

6 10 inch flour tortilla
2 Ripe avocados; peeled and
2 tb Onion ; chopped
1 Plum tomato; chopped
2 tb Pitted ripe olives; chopped
1 Lime
1 tb Fresh cilantro; snipped
1/2 c Sour cream
3/4 ts Salt

Servings

INSTRUCTIONS

Preheat oven to 400 degrees F. 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 5-7 minutes or until edges are lightly browned. Cool slightly; carefully remove from Baking bowl. Cool on Nonstick cooling rack. Using PIzza cutter, cut each remaining tortilla into 12 triangles; arrange in a single layer on Flat baking stone. Bake 6-8 minutes or until edges are lightly browned and crisp. Remove from stone, cool completely. In classic 2 qt 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. Spoon mixture into tortilla shell; place on serving plate. Surround with tortilla chips. Makes 2 cups NOTES : Served in a crisp, edible tortill abowl, this creamy guacamole will be the main attraction at your next party. Recipe by: Pampered Chef Posted to MasterCook Digest by "J.J. Sommerville" on Nov 7, 1998,

NOTES

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Guacamole Bowl

6 10 inch flour tortilla
2 Ripe avocados; peeled and
2 tb Onion chopped
1 Plum tomato; chopped
2 tb Pitted ripe olives; chopped
1 Lime
1 tb Fresh cilantro; snipped
1/2 c Sour cream
3/4 ts Salt

Preheat oven to 400 degrees F. 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 5-7 minutes or until edges are lightly browned. Cool  slightly; carefully remove from Baking bowl. Cool on Nonstick cooling rack.  Using PIzza cutter, cut each remaining tortilla into 12 triangles; arrange  in a single layer on Flat baking stone. Bake 6-8 minutes or until edges are  lightly browned and crisp. Remove from stone, cool completely. In classic 2  qt 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. Spoon mixture into tortilla shell; place on serving  plate. Surround with tortilla chips.    Makes 2 cups    NOTES : Served in a crisp, edible tortill abowl, this creamy guacamole will  be the main attraction at your next party.    Recipe by: Pampered Chef    Posted to MasterCook Digest by "J.J. Sommerville"  <cuttlefish@mindspring.com> on Nov 7, 1998,

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Nutrition

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Serving Size: 1 Serving (10g)
Recipe Makes: 16 Servings

Calories: 13
Calories from Fat: 10 (77%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 2.8mg		1 %
Sodium 4.5mg		0 %
Potassium 15.9mg		0 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.6g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13

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