Topped with guacamole and jewel-like pomegranate seeds, these crispy Sonoran tortilla bites exude holiday joy. Serve them as a holiday appetizer or snack. Recipe and food photography from Taste of Tucson cookbook author Jackie Alpers.
Servings: 20 tortilla stars
Equipment
- star-shaped cookie cutter
Topped with chunky guacamole and jewel-like pomegranate seeds, these crispy tortilla bites from Taste of Tucson cookbook author Jackie Alpers exude holiday joy. This recipe uses a 3¾-inch star-shaped cookie cutter to make 20 stars, but you can use varying sizes if you wish to make a different quantity. Use Jackie Alpers' Sonoran-Style Chunky Guacamole Recipe or your favorite store-bought version.
Ingredients
- 4 10-inch super soft flour tortillas, such as Mission
- 1 tablespoon olive oil
- Flaky sea salt to taste
- ½ cup prepared chunky guacamole
- ¼ cup pomegranate seeds rinsed and drained
Instructions
- Preheat the oven to 300 degrees F.
- Using a cookie cutter, cut star shapes out of the tortillas. Place on a parchment paper- or baking mat-lined baking sheet, brush with olive oil, then sprinkle with flaky salt. Bake for 5 to 7 minutes or until lightly browned and crispy. Let cool completely.
- Spoon a dollop of guacamole into the middle of each star, then dot with pomegranate seeds. Serve immediately.
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