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Guacamole Cups with Pico de Gallo

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"When you're hosting a party, it's fun to make dishes that are 'out of the box.' This recipe is one of those�and it's right out of a muffin pan. Your guests will think you spent hours making these cups, but actually, the process is simple. Just press egg roll wrappers (look for them in the produce section of your grocery store) into a mini muffin pan and bake. The filling for these cups is a classic, garlicky guacamole topped with a bit of pico de gallo�a fresh salsa. Some folks like a smooth guacamole, others chunky. I like the best of both worlds�smooth with a little chunkiness. Concerned about the heat? Cut back on the jalape�o."

List of Ingredients

◦ Vegetable oil spray
◦ 1 pound package egg roll wrappers
◦ 4 ripe avocados
◦ Juice of 1 lime
◦ � cup jarred pico de gallo
◦ 3 cloves garlic, minced
◦ 1 teaspoon extra virgin olive oil
◦ 1 teaspoon seeded and minced jalape�o
◦ 1 teaspoon kosher salt
◦ 1 cup (8 ounces) sour cream
◦ Cilantro sprigs


Recipe

Preheat the oven to 350� F. Spray mini muffin pans with the vegetable oil spray. If you have just one muffin pan, the cups will need to be made in batches.

Cut the egg roll wrappers into quarters. Place a square in each of 36 mini muffin cups, gently pressing the wrappers against the bottoms and sides. Bake for 6 to 8 minutes, until light golden brown. Remove the cups from the pan and cool on a wire rack.

Halve the avocados, remove the pits, and scoop out the flesh into a bowl. Sprinkle the avocados with the lime juice.

Add the pico de gallo, garlic, olive oil, jalape�o, and salt.
Using a fork, mash the mixture to the desired smoothness or chunkiness.

Fill each egg roll cup with a spoonful of the guacamole. Top each one with a bit of the sour cream and a sprig of cilantro before serving.

Makes 36 cups






❧ Make it your own:

Only your imagination limits what you can fill these little cups with:

� smoked salmon and cream cheese
� goat cheese and chopped apples
� shrimp salad with a sprig of dill
� crumbled cooked sausage and shredded Cheddar
� blue cheese and chopped pecans
� saut�ed mushrooms and bacon bits

Be flexible!


❧ When working with egg roll wrappers, wet a paper towel and cover the wrappers. Using a damp paper towel makes the wrappers more pliable and easier to handle.