Avocado Cheesecakes With Spicy Tomato Chutney Recipe

Name: Avocado Cheesecakes With Spicy Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; Carlini Cooking Spray; 1/4 cup Chef's Cupboard French Fried Onions, crushed; 3/4 cup Clancy's Corn Chips, crushed; 1/4 cup Happy Farms Shredded Cheddar Cheese; 3 tablespoons Countryside Creamery Unsalted Butter, melted; Filling:; 8 ounces Happy Farms Cream Cheese, softened; 1 Goldhen Large Egg; 1 1/2 teaspoon fresh cilantro, finely chopped; 1 tablespoon fresh lime juice; 1/4 cup Friendly Farms Sour Cream; 1 avocado, cored, peeled and mashed; Tomato Chutney:; 4 cloves garlic, minced; 1/8 teaspoon Stonemill Essentials Iodized Salt; 1/4 cup Tuscan Garden White Vinegar; 2 tablespoons Baker's Corner Granulated Sugar; 1 tablespoon Carlini Pure Olive Oil; 1/2 teaspoon Stonemill Essentials Ground Cumin; 1/2 jalapeno, seeded and minced; 28 ounces Happy Harvest Whole Tomatoes, drained, liquid reserved and diced

Servings: persons

Crust:
Carlini Cooking Spray
1/4 cup Chef's Cupboard French Fried Onions, crushed
3/4 cup Clancy's Corn Chips, crushed
1/4 cup Happy Farms Shredded Cheddar Cheese
3 tablespoons Countryside Creamery Unsalted Butter, melted
Filling:
8 ounces Happy Farms Cream Cheese, softened
1 Goldhen Large Egg
1 1/2 teaspoon fresh cilantro, finely chopped
1 tablespoon fresh lime juice
1/4 cup Friendly Farms Sour Cream
1 avocado, cored, peeled and mashed
Tomato Chutney:
4 cloves garlic, minced
1/8 teaspoon Stonemill Essentials Iodized Salt
1/4 cup Tuscan Garden White Vinegar
2 tablespoons Baker's Corner Granulated Sugar
1 tablespoon Carlini Pure Olive Oil
1/2 teaspoon Stonemill Essentials Ground Cumin
1/2 jalapeno, seeded and minced
28 ounces Happy Harvest Whole Tomatoes, drained, liquid reserved and diced

1
Preheat oven to 400u00b0.
2
Coat a 24-count mini muffin pan with cooking spray.
3
Combine the onions, corn chips, cheese and butter in a medium bowl. Press 1 1/2 teaspoons of the mixture in the bottom and sides of the muffin pan. Press down. Bake for 3 minutes. Cool completely. Lower oven temperature to 300u00b0.
4
Beat the cream cheese until smooth. Add the egg, beating until well combined. Add the cilantro, lime juice, sour cream and avocado. Mix until smooth.
5
Place approximately 2 tablespoons of cream cheese mixture into each muffin cup. Bake at 300u00b0 for 12-15 minutes (or until the centers are just set). Let cool completely and remove from pan.
6
While the cheesecakes are cooling, make the tomato chutney. In a saucepan, combine the garlic, salt, vinegar, sugar, oil, cumin and jalapeno with the diced tomatoes and the reserved liquid. Simmer until reduced and thickened (20-30 minutes). Cool until room temperature.
7
Invert cheesecakes so that the crust is on top and place a small amount of chutney on each appetizer. (Save the remaining chutney to serve with leftover chicken or turkey, if desired.)

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Crust:, Carlini Cooking Spray, 1/4 cup Chef's Cupboard French Fried Onions, crushed, 3/4 cup Clancy's Corn Chips, crushed, and more.

Yes, Avocado Cheesecakes With Spicy Tomato Chutney falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Avocado Cheesecakes With Spicy Tomato Chutney

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