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Mexican Cheese Crisps with Avocado (Kari Boyd's Recipe)
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| Ingredients: | |
| ½ 8 oz. block | Colby & Monterey Jack or marble cheese blend |
| 1-2 | limes, divided |
| 2 oz. | cream cheese, softened |
| 1 teaspoon | taco seasoning |
| 1 | plum tomato |
| 2 | ripe medium avocados |
| 1 cup | loosely packed fresh cilantro |
| ¼ cup | finely chopped red onion |
| ½ teaspoon | salt |
| ½ teaspoon | coarsely ground black pepper |
1. Preheat oven to 375 degrees F. Line baking stone (or cookie sheet) with parchment paper. Cut cheese block cross wise into twelve ¼” thick slices. Cut each slice in half, creating two squares; arrange 2” apart on baking stone. Bake 14-17 minutes or until cheese appears lacy and golden brown. Cool crisps 1 minute on baking stone. Remove crisps to a cooling rack (or remove the parchment paper from the baking stone and set it on the counter); cool completely.
2. Meanwhile, for topping, juice limes to measure 1 ½ tablespoons. Combine 1 ½ teaspoons of the juice, cream cheese and taco seasoning in a small bowl. Whisk until smooth. Spoon topping into a small Ziploc bag; seal bag and set aside.
3. Seed and dice tomato; set aside. Peel and remove pits from avocados. Coarsely chop cilantro and finely chop onion. Add avocado, cilantro, onion, remaining 1 tablespoon lime juice, salt and black pepper; mash until well blended. Place small scoops of avocado mixture onto each crisp. Trim corner of bag filled with topping and drizzle over avocado mixture. Garnish with diced tomatoes. Service immediately.
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