Mexican Plum-Tomato Cups

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Mexican Plum-Tomato Cups

Ruby-red tomato cups hold a guacamole-style filling. Have them ready in 15 minutes!

Prep Time

Minutes

Total Time

Minutes

Makes

appetizers

Tomato Cups

medium plum (Roma) tomatoes

ripe large avocado, pitted, peeled and finely chopped (about 1 cup)

1/2

cup finely chopped cucumber

medium jalapeño chile, seeded, finely chopped

to 4 tablespoons chopped fresh cilantro or parsley

tablespoons lime juice

1/2

teaspoon salt

Topping

1/2

cup sour cream

teaspoons whipping cream or milk

1/2

teaspoon grated lime peel

1/2

teaspoon salt

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.
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.

Makes 20 appetizers

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Kitchen Tips

The heat level of jalapeño chiles can vary. Start by using just half of the chile if you want a less spicy version.

Sprinkle the tops of the tomatoes with additional chopped cilantro.

Nutrition Information:

1 Serving (1 Appetizer)

Calories 35

(Calories from Fat 25),

Total Fat 2 1/2g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 125mg;
Total Carbohydrate 2g

(Dietary Fiber 1g,
Sugars 1g),

Protein 0g;

Percent Daily Value*:

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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Mexican Plum-Tomato Cups

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens