Mini tex-mex tarts
150 g, (2x75g)
1 tbs, finely chopped
¼ tsp, (dash)
1 small, ripe variety, finely chopped
¼ medium, finely chopped
reduced-fat 15% cheddar cheese
⅓ cup(s), grated, (30g)
1 cup(s), (12 leaves)
2 x 3 second spray(s)
- Preheat the oven to 200°C. Lightly spray a 1/3-cup (80ml) capacity muffin tin with oil. Cut twelve 8cm discs from the tortillas. Push discs into muffin holes and lightly spray with oil. Bake for 5 minutes or until golden. Cool in the tin.
- Meanwhile, using a fork, mash avocado in a medium bowl. Stir through the chopped coriander, lime juice and a dash of tabasco. Season with salt and pepper.
- Combine the tomato and onion in a small bowl. Season with salt and pepper.
- Preheat grill on high. Place the tart cases on a baking tray. Spoon the avocado into the cases. Top with the tomato mixture and sprinkle over the cheese. Grill for 2 minutes or until the cheese has melted. Top with a coriander leaf to serve.