Mexican Plum-Tomato Cups

By á-174535

Ingredients

• 10 medium plum (Roma) tomatoes
• 1 ripe large avocado, pitted, peeled and finely chopped (about 1 cup)
• 1/2 cup finely chopped cucumber
• 1 medium jalapeño chile, seeded, finely chopped
• 3 to 4 tablespoons chopped fresh cilantro or parsley
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 2 teaspoons whipping cream or milk
• 1/2 teaspoon grated lime peel
• 1/2 teaspoon salt

Details

Servings 1
Cooking time 15mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.

2
In medium bowl, mix remaining tomato cup ingredients. In small bowl, mix topping ingredients. Spoon about 1 tablespoon avocado mixture into each tomato shell. Top each with about 1 teaspoon topping.

*The heat level of jalapeño chiles can vary. Start by using just half of the chile if you want a less spicy version.

*Sprinkle the tops of the tomatoes with additional chopped cilantro.