Description
Crispy yuca cups filled with creamy avocado guacamole.
A fun, flavorful appetizer perfect for parties.
Ingredients
Scale
- 1 large yuca
- 2 tbsp extra virgin olive oil
- 1/2 cup GO Veggie! Dairy Free Mexican Style Shreds or regular Mexican style cheese
- 1 Hass avocado
- 1 tbsp (15 ml) lime juice
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Generously coat a 12-cup muffin pan with cooking spray.
- Peel the yuca and shred it using a food processor (makes about 2 cups).
- Transfer to a large bowl. Add olive oil and salt and mix well using your hands, so the yuca is well coated with the olive oil.
- Arrange the mixture into each muffin cup, pressing against the bottom and up the sides.
- Bake in the oven for 30 minutes or until they start to brown. Set aside to cool.
- Prepare the guacamole. Slice the avocado in half. Remove the pit and scoop out the flesh.
- Mash the avocado with a fork until creamy, add lime juice and salt and mix well.
- Fill the yuca cups with guacamole right before serving.
Notes
- For easier shredding, cook the yuca slightly before shredding.
- To prevent browning, lightly brush the yuca cups with olive oil before baking.
- Leftover guacamole can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
- Cholesterol: 10