Fresh Fiesta Tortilla Cups
Delightful corn tortilla cups filled with creamy avocado, tangy strawberries, Monterey Jack, and a zingy balsamic-mint drizzle, perfect for a fresh and flavorful appetizer or light meal.
Ingredients
- 6 corn tortillas corn tortillas
- 1 cup milk
- 1 cup strawberries, sliced
- 2 tablespoons balsamic vinegar
- 8 leaves fresh mint leaves, chopped
- 1 cup Monterey Jack cheese, shredded
- 1/2 teaspoon garlic salt
- 1 large avocado, diced
- 3 tablespoons Italian dressing
- 2 tablespoons dry sherry
- 1/4 cup dry red wine
Instructions
- Preheat oven to 375°F (190°C). Lightly press each corn tortilla into a muffin tin cup to form a bowl shape.
- Bake tortillas for about 8–10 minutes, until crisp and golden. Remove and let cool.
- In a mixing bowl, whisk together milk, dry sherry, dry red wine, and Italian dressing to create a light vinaigrette; season with garlic salt.
- Add diced avocado, sliced strawberries, and chopped mint leaves to the vinaigrette. Toss gently to combine.
- Sprinkle shredded Monterey Jack cheese evenly into each baked tortilla cup.
- Spoon the avocado-strawberry mixture into each cheese-lined tortilla cup.
- Drizzle each filled tortilla cup with balsamic vinegar and serve immediately for a fresh, savory-sweet bite.
