The cutest Mexican gluten free appetizer is also the easiest! Make the avocado crema and quick-pickled onions or use store-bought avocado and sliced onions. Trust us–it’s ALL good!
- 1 small gluten-free corn tortilla
- 1 teaspoon canola oil
- 8 baby bell peppers halved lengthwise, seeds and ribs removed
- 1 15-ounce can refried beans
- 2⁄3 cup shredded cheddar cheese
- 1⁄3 cup Avocado Crema (below) or guacamole
- 2 tablespoons Quick-Pickled Onions (below)
Preheat the oven to 350°F. Brush the tortilla with the oil, slice into 1⁄4-inch-wide strips, then cut crosswise into 2-inch-long strips. Arrange in one layer on a baking sheet and bake until crisp, about 10 minutes. Set aside.
Turn on the broiler. Fill each pepper half with beans and a sprinkle of cheese. Arrange on a baking sheet, cut sides up, and broil 12 inches from the heat source until the peppers soften, 4 to 5 minutes. Top with a dollop of Avocado Crema, a few tortilla strips, and a sprinkle of the pickled onions and serve.
In a small food processor or blender, whirl 1 pitted, peeled ripe avocado, 2 tablespoons fresh lime juice, 1 tablespoon cilantro leaves, 1⁄3 cup plain yogurt or sour cream, and 1⁄3 cup water until smooth, adding more water if the mixture needs thinning. Season to taste with salt.
In a small bowl, stir together 3⁄4 cup chopped red onion, 1⁄4 cup white vinegar, 1⁄4 teaspoon salt, and 1⁄2 teaspoon sugar and let sit for at least 15 minutes. Store in a covered container in the refrigerator for up to 1 week.