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Mexican Plum-Tomato Cups

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Betty Crocker Kitchens
Updated Jan 29, 2010
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Ruby-red tomato cups hold a guacamole-style filling. Have them ready in 15 minutes!

Mexican Plum-Tomato Cups

  • Prep Time 15 min
  • Total 15 min
  • Servings 20
  • Ingredients 11
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Ingredients

Tomato Cups

  • 10 medium plum (Roma) tomatoes
  • 1 ripe large avocado, pitted, peeled and finely chopped (about 1 cup)
  • 1/2 cup finely chopped cucumber
  • 1 medium jalapeño chile, seeded, finely chopped
  • 3 to 4 tablespoons chopped fresh cilantro or parsley
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt

Topping

  • 1/2 cup sour cream
  • 2 teaspoons whipping cream or milk
  • 1/2 teaspoon grated lime peel
  • 1/2 teaspoon salt

Instructions

  • Step 
    1
    Cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
  • Step 
    2
    In medium bowl, mix remaining tomato cup ingredients. In small bowl, mix topping ingredients. Spoon about 1 tablespoon avocado mixture into each tomato shell. Top each with about 1 teaspoon topping.

Nutrition

35 Calories
2 1/2g Total Fat
0g Protein
2g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
35
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
125mg
5%
Potassium
120mg
3%
Total Carbohydrate
2g
1%
Dietary Fiber
1g
4%
Sugars
1g
Protein
0g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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