Baked Guacamole Open Face Dumplings Recipe

Name: Baked Guacamole Open Face Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packets phyllo dough cups; 3 ripe avocados; 1 lime; 1 serrano peper, finely diced; salt and cracked pepper; 1 teaspoon cumin (ground); 36 cilantro leaves; 1/4 cup sour cream or mexican crema; 1/4 cup diced tomatoes, seeded/drained; 1 teaspoon coriander

Servings: persons

2 packets phyllo dough cups
3 ripe avocados
1 lime
1 serrano peper, finely diced
salt and cracked pepper
1 teaspoon cumin (ground)
36 cilantro leaves
1/4 cup sour cream or mexican crema
1/4 cup diced tomatoes, seeded/drained
1 teaspoon coriander

1
You can use prepared phyllo cups or alternatively make your own with 4 sheets of phyllo cut to fit into each mini muffin tin.
2
Mash avocado and season with kosher salt, cracked pepper, serrano pepper, lime, ground cumin and coriander.
3
Fill unbaked cups with guacamole.
4
Bake at 400 for 12-15 minutes.
5
Guacamole will look brown when you remove it from the oven (that is why I tossed the tray to the side) but place a small layer of the mexican crema or sour cream on top to cover. Add a cilantro leaf and a few pieces of diced tomato (I use campari tomatoes) to garnish.

251

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 10 ingredients. The key ingredients include: 2 packets phyllo dough cups, 3 ripe avocados, 1 lime, 1 serrano peper, finely diced, and more.

Yes, Baked Guacamole Open Face Dumplings falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Guacamole Open Face Dumplings

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