Ruby-red tomato cups hold a guacamole-style filling. Have them ready in 15 minutes!
Mexican Plum-Tomato Cups
- Prep Time 15 min
- Total 15 min
- Servings 20
- Ingredients 11
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
Instructions
-
Step1Cut 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.
-
Step2In 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.
Nutrition
35
Calories
2 1/2g
Total Fat
0g
Protein
2g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Appetizer
- Calories
- 35
- Calories from Fat
- 25
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 125mg
- 5%
- Potassium
- 120mg
- 3%
- Total Carbohydrate
- 2g
- 1%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 1g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 8%
- 8%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
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