Cheese Scoops With Guacamole – a delicious recipe with cheddar cheese, Mix, onion, tomato, fresh cilantro, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat the oven to 400u00b0F. Put a 12-cup mini muffin tin near the oven. Line a baking sheet with a nonstick baking mat or parchment.
2
Combine the Cheddar and taco seasoning in a medium bowl and mix well.
3
Sprinkle 1 tablespoon of the cheese mixture into a mound on the prepared baking sheet. Make 11 more cheese mounds on the baking sheet, leaving about 3 inches of space between each mound. Press each down slightly so that they are about 1/2 inch thick.
4
Bake until the cheese mounds fall into flat disks and the edges are golden brown, about 4 minutes. Working quickly, before the cheese crisps and hardens, transfer the cheese disks with a small offset spatula to the cups of the mini muffin pan and press each into the bottom and against the sides to form cups. Let cool completely in the tin and then transfer to a serving platter.
5
Once the baking sheet has cooled completely, make another batch of cheese crisps with the remaining cheese mixture.
6
Combine the onion, tomato, cilantro, oil, lime juice, avocados and salt in a bowl and mix gently to combine.
7
To serve, fill each cheese cup with some of the guacamole.
248
kcal
Calories
22
g
Fat
3
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups shredded cheddar cheese, 1 tablespoon McCormick Taco Seasoning Mix, 1/4 cup diced onion, 1/4 cup diced tomato, and more.
Yes, Cheese Scoops With Guacamole 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.
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