Guacamole Cheese Crisps Recipes

Steps:

• Heat oven to 400°F.
• Drop 1 tsp. cheese into each of 8 mounds, 3 inches apart, on rimmed baking sheet sprayed with cooking spray. Bake 3 to 5 min. or until golden brown. Cool 1 min. Remove from baking sheet with metal spatula; drain on paper towels. Meanwhile, repeat twice using remaining cheese.
• Place cheese crisps in single layer on serving plate; top with guacamole and tomatoes.

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. For each cheese crisp, spoon 1 tablespoon cheese (loosely packed) onto paper-lined cookie sheet; pat into 1 1/2-inch round.
• Bake 6 to 8 minutes or until edges are light golden brown. Immediately remove from cookie sheet to wire rack. Cool 5 minutes or until crisp.
• Onto each cheese crisp, spoon 1 1/2 teaspoons guacamole and about 1/2 teaspoon each sour cream and salsa.

Steps:

• Heat oven to 220C/200C fan/gas 7. Sprinkle the cheese over the tortillas, then sandwich them together in pairs, so you have 2 tortilla sandwiches. Sit on baking sheets and bake for 8-10 mins until golden, crispy and the cheese is melted.
• Halve the avocado and spoon out chunks onto the 2 tortillas; squash into the tortillas a bit with the back of the spoon. Scatter over tomatoes, chilli, coriander and seasoning. Squeeze over some lime and eat immediately.

Steps:

• Finely chop the red onion, tomatoes, coriander and jalapeños separately. Mix together the onion, tomatoes, coriander and a pinch of salt. Keep the jalapeños to one side.
• Scoop all the avocado flesh into a bowl and crush with a fork, leaving it chunky - it should not be puréed. Add the lime juice and onion mixture, combining gently.
• Add jalapeños, to taste, and more sea salt if needed. Serve with the tortilla chips.