Mexican Cheese Crisps
with Avocado
Preheat oven to 375°F (190°C). Line Large Round Stone with Handles with Parchment Paper. Cut cheese block
crosswise into twelve ¼-in. (6-mm) slices with Santoku Knife. Cut each slice in half, creating two squares; arrange
2 in. (5 cm) apart on baking stone. Bake 14–17 minutes or until cheese appears lacy and golden brown. Remove
baking stone from oven. Cool crisps 1 minute on baking stone. Remove crisps to Stackable Cooling Rack with
Mini-Serving Spatula; cool completely.
Meanwhile, for topping, juice limes with Citrus Press to measure 1½ tbsp (22 mL). Combine 1½ tsp (7 mL) of the
juice, cream cheese, mayonnaise and seasoning mix in (2-cup/500-mL) Prep Bowl; whisk until smooth with Stainless
Mini Whisk. Spoon topping into small resealable plastic bag; secure bag and set aside.
Seed and dice tomato using Utility Knife; set aside. Peel and remove pits from avocados using Avocado Peeler.
Coarsely chop cilantro and finely chop onion with Food Chopper. Add avocado, cilantro, onion, remaining 1 tbsp
(15 mL) lime juice, salt and black pepper to Stainless (2-qt./2-L) Mixing Bowl; mash until well blended using
Mix ‘N Masher. Place scant Small Scoop of avocado mixture onto each crisp. Trim corner of bag filled with
topping using Professional Shears; drizzle over avocado mixture. Garnish with diced tomato1.
2.
3.
½ 8-oz (250-g) block (5½ x 2 in./14 x 5 cm)
Colby & Monterey Jack or marble cheese blend
1–2 limes, divided
2 oz (60 g) cream cheese, softened
1 tbsp (15 mL) mayonnaise
1 tsp (5 mL) Southwestern Seasoning Mix
Ingredients
1 plum tomato
2 ripe medium avocados
1 cup (250 mL) loosely packed fresh cilantro
¼ cup (50 mL) finely chopped red onion
½ tsp (2 mL) salt
½ tsp (2 mL) coarsely ground black pepper
No one will guess how easy these little crisps are to make!