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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.
Print Recipe
Prep Time 20 mins
Cook Time 10 mins

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.