Avocado Martini w/Chili Tortilla Swizzle
1 large ripe avocado
2 tablespoons fresh lemon juice
4 small cherry tomatoes or grape tomatoes
splash of tequila or vodka -- optional
1/3 cup lightly packed shredded forntinella, cheddar, or Monterey Jack cheese
6 tablespoons salsa
1/4 cup sour cream
***Chili-Tortilla Swizzle Sticks***
4 corn tortillas
vegetable oil cooking spray
chili powder
coarse (kosher) salt
Cut avocado in half. Remove pit and scoop out meat. With a fork, coarsely mash avocado. Blend lemon juice into avocado.
Place a cherry tomato in bottom of each of 4 martini glasses. If you like, pour in just enough tequila to cover tomato. Divide mashed avocado among glasses; ther will be about 3 tablespoons for each martini.
Sprinkle cilantro leaves over mixture to cover. Add a layer of cheese (2 tablespoons in each glass) and then a layer of salsa (about 1 1/2 tablespoon in each). Top with a dollop of sour cream. Garnish with Chili-Tortilla
Swizzle Sticks. Pass remaining on the side.
Chili-Tortilla Swizzle Sticks: Preheat oven to 375 degrees. Cut tortillas into 1/4-inch strips using a large sharp knife or kitchen scissors. Place strips on a large baking sheet, preferable nonstick. Coat with cooking
spray. Dust with chili powder and coarse salt. Bake tortilla strips 10 to 12 minutes, until crisp and light golden brown.
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