Recipe: Crisp ?Guacamole Rolls

Credit: Flickr/VirtualErn

These Mexican-inspired guacamole-filled appetizers will be devoured in a flash

Guacamole rolls are the perfect appy to enjoy with cocktails


Ingredients

• 2 large Roma tomatoes

• 2 ripe avocados, peeled and coarsely mashed

• 2 shallots, finely diced

• 1 large clove garlic, minced

• 2 Tbsp. fresh lemon juice (or 1 Tbsp. fresh lime juice)

• Good dash of Worcestershire sauce

• Good dash of your favourite hot sauce, or to taste

• 1/2 cup of chopped fresh cilantro

• Sea salt

• 8 (8-inch) flour tortillas

• 3-inch cookie cutter

• 1/4 cup grapeseed oil



Instructions

1. Cut each Roma tomato in half; squeeze out the juice and dice.
2. Place in a medium bowl with mashed avocado, shallots, garlic, lemon (or lime) juice, Worcestershire sauce, hot sauce and cilantro.
3. Mix well; add the salt to taste if you need to. Set aside.
4. Cut circles from the tortillas with the cookie cutter. (You should get three circles from each tortilla.)
5. Lay the circles on your work surface; very lightly oil one side of the circle.
6. Lay the oiled side down, place 1 Tbsp. of guacamole down the middle, and tightly roll up the circle cigar-like.
7. Place the tortilla rolls seam side down on a very lightly oiled baking sheet, keeping the rolls resting against each other to prevent them from opening.
8. Bake in a preheated 400°F oven for about 8 minutes; roll over and bake for another 2 minutes until tortillas are crisp.
9. Transfer the rolls to a serving plate and let cool to room temperature.
10. Serve with an accent of your favourite prepared salsa. Hint: Use prepared guacamole to shorten up the prep time.

Makes 24.


Recipe courtesy Caren McSherry from the Gourmet Warehouse
. From her new book, In a Pinch (Whitecap Books).


Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.