TOMATO MEDLEY TORTILLA CUPS

Ingredients

• 400g Tomato Medley, halved
• olive oil cooking spray
• 3 x 25cm round Jumbo flour tortillas
• 2 tbs olive oil
• 1 lime, juiced
• 1 tbs Chipotle in Adobo Sauce
• 2 tbs green Jalapenos, finely chopped
• 2 green shallots, finely chopped
• 1/2 cup coriander leaves, chopped
• 1 large ripe avocado

Method

1. Preheat oven to 180°C fan-forced. Lightly grease a 12-hole muffin pan (½ cup capacity) with oil spray.
2. Using a 9cm round cutter, cut out 4 rounds from each tortilla. Press tortilla rounds into greased muffin holes. Spray lightly with oil spray and bake for 12-15 minutes, or until light golden and crisp. Transfer to a wire rack to cool completely.
3. Meanwhile, whisk the oil, ½ of the lime juice, chipotle, Jalapeno and shallots in a large bowl. Season. Add the tomatoes and coriander. Toss gently to combine.
4. Coarsely mash the avocado in a bowl with ½ of the lime juice and season. Arrange the tortilla cups on a serving plate or board. Spoon in the avocado mixture and top with the tomato mixture. Serve.

Tip: Chipotle in Adobo Sauce and green Jalapenos are available from the Mexican section of your supermarket. This recipe will make 12 tortilla cups.