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 Pub date
2008-01-08

Avocado 'N Olive Tostaditos Recipes

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Ingredient

Weight

Measure

California Ripe Olive wedges 6 oz. -
Avocado, peeled, chopped 2 lbs. -
Tomato, seeded, chopped 1 lb. -
Green onions, minced - 1 1/2 cups
Canned mild chilies, diced 4 oz. -
Canned jalapenos, diced - 2 Tbsp.
Chili powder - 2 Tbsp.
Cilantro, chopped - 1/4 cup
Tortilla chips, round - 100
Cheddar cheese, shredded - 1/2 cup
     

Directions:
1. Combine first eight ingredients in large bowl. Mix well. 2. Cover. Chill at least several hours. 3. Portion about 1 tablespoon (#64 scoop) olive mixture onto each tortilla chip. 4. Sprinkle each tostadita with a pinch of shredded cheese. Yield 24 (2 1/2 oz. topping, 4 tortilla rounds) Servings. Nutritional Analysis Per Serving: Calories 187, Fat 13g, Cholesterol 3mg, Sodium 218mg Carbohydrate 17g, Protein 3g, Calories from fat 60%.



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