The Kitchen Table: Mexican Cheese Crisps

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.

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!

The Kitchen Table