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Add a photoRaciónes: 10
Ingredientes
- 4 x avocados, peeled and pitted vegetable oil
- 16 ounce cream cheese
- 2 Tbsp. shallot, chopped
- 1 Tbsp. lemon juice, fresh
- 2 x garlic cloves, chopped
- 1 tsp chili pwdr
- 1/2 tsp salt
- 1/4 c. parsley, minced
- 2 Tbsp. pecans, unsalted and minced
- 4 x butter lettuce or possibly boston, lettuce leaves
- 1/2 c. black olives, pitted
- 10 x cherry tomatoes, ripe tortilla chips
Direcciones
- Line a 6 c. rectangular glass loaf pan or possibly ceramic dish with 3 layers of waxed paper, extending over long sides only. Brush top sheet of paper generously with oil. Puree avocados and cream cheese in processor. Add in shallots, lemon juice, garlic, chili pwdr and salt and blend 30 seconds. Transfer mix to prepared pan; smooth top. Press plastic wrap onto surface of pate and chill at least 6 hrs or possibly overnight. Remove plastic and unmold onto a platter lined with the lettuce leaves. Mix parsley and pecans and sprinkle over the pate. Garnish with olives and tomatoes. Surround with tortilla chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 10 servings | |
| Calories 363 | |
| Calories from Fat 312 | 86% |
| Total Fat 35.1g | 44% |
| Saturated Fat 11.49g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 275mg | 11% |
| Potassium 601mg | 17% |
| Total Carbs 10.71g | 3% |
| Dietary Fiber 5.1g | 17% |
| Sugars 3.85g | 3% |
| Protein 5.15g | 8% |
