It wouldn’t be Cinco de Mayo without guacamole, but I wouldn’t be The Smart Cookie Cook if I didn’t make a classic into something smarter like these Guacamole Bites.
I know they look fancy, but don’t run away! I made these in less than 30 minutes. Everyone loves chips and dip at parties, especially because it’s so easy and delicious. But I promise you, this appetizer won’t make you break a sweat either, and your party guests will go avo-crazy over them.
To be honest – chips and dip can get gross with all that sharing. These Guacamole Bites give you your own individual mini bowl of dip in every bite…that you don’t have to share! Guac all to myself…that’s music to my ears!
My creamy, flavorful guacamole recipe on its own is a must-have. It’s simple, fast, and just as lively as you love guac to taste. But because I love and care for you, I’m delivering this perfect guacamole to you in a crispy, edible cradle of golden goodness. You’ll be looking at tortilla chips like that trash ex-boyfriend, knowing you’ve moved on for good.
A Few Tips Before You Get Cooking:
- Guacamole is about you and what you like. If you like it textured, don’t mash it as much. If you don’t like heat, omit the jalapeños. If you despise cilantro with the same intensity that Scott Conant on Chopped hates raw red onion, then don’t use that stuff.
- PSA: mini potatoes also make a great guacamole vessel.
- The one thing you don’t want to leave out is the lime juice. The acid keeps our guac from browning.
- Rinsing the red onion helps us make them less biting.
- You can use any flavor of tortilla you like for the shells. I saved money by buying store-brand.
- I’ve seen a lot of fancy ways to tell if an avocado is ripe, but the truth is, you’ve just gotta squeeze it. It should feel soft but firm like clay, but not so soft that it easily squishes when you squeeze it.
- Try to eat these within a day because the guacamole will start to brown, even with the lime juice in it, and the tortilla shells will become soggy if they sit for hours. I recommend only filling the shells right before you serve them. Otherwise, you can make the shells and set them aside, then make the filling and keep in an air-tight container until you’re ready to serve.
By The Smart Cookie Cook
Yield – about 3 dozen
- 4 8-inch or 9-inch flour tortillas
- 4 ripe avocados
- 3 tbsp. fresh lime juice
- 2 cloves fresh garlic, finely chopped
- 1 can Ro-tel diced tomatoes and chiles (I used Mild), drained
- 4-oz. can diced jalapeño, drained
- 1/4 cup finely chopped fresh red onion, rinsed gently
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- optional: 1 tbsp. finely chopped fresh cilantro, for topping
- Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick cooking spray.
- Cut the tortillas into about 9 rectangles each . They don’t need to be perfect.
- Gently press each piece of tortilla down into the mini muffin tin holes, shaping them to the tin and pressing firmly up to the edges.
- Bake 10 minutes or until slightly golden. Let cool completely then gently remove from tin.
- Slice avocados in half lengthwise around the pit and separate the halves. Use a large cutting knife to wedge into the pit of the avocado, then wiggle it gently until the pit is freed. Discard pit and skins then spoon filling into a large mixing bowl.
- In the mixing bowl, use a large fork or a pastry cutter to mash up the avocado and lime juice to the texture of your liking. Fold in the garlic, Ro-tel, jalapeño, onion, salt, and pepper.
- When ready to serve, spoon about 1 tbsp. of guacamole filling into each cooled tortilla cup. Sprinkle cilantro over top, if desired. Serve immediately. You can store in the fridge for a few hours, but the shells will start to get a little soggy over time.