Mexican Plum-Tomato Cups

Ruby-red tomato cups hold a guacamole-style filling. Have them ready in 15 minutes!

Mexican Plum-Tomato Cups

BettyCrockerRecipe by BettyCrocker

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15 minutes

15 minutes

20 appetizers

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Nutrition Info

  • 1 Appetizer
  • 35
  • 2 1/2g
    (Saturated Fat 1g, Trans Fat 0g)
  • 0mg
  • 125mg
  • 2g
    (Dietary Fiber 1g, Sugars 1g)
  • 0g
  • Percent Daily Value*
  • 6%
  • 8%
  • 0%
  • 0%
  • Exchanges
  • 1/2
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Kitchen Tips

    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.

Ingredients

  • Tomato Cups
  • 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
  • Topping
  • 1/2  cup sour cream
  • 2  teaspoons whipping cream or milk
  • 1/2  teaspoon grated lime peel
  • 1/2  teaspoon salt

Directions

  1. 1Cut 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. 2In 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.

Categories: Course, Desserts, Salads, Sauces, Seasonings & Accompaniments, Sweet Sauces & Toppings, Ingredient, Fruit, Fruit Salads, Vegetables, Spinach & Greens, Tomatoes

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