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In recent years, avocado toast has transcended from a simple breakfast option to a culinary sensation, celebrated for its versatility and health benefits. This trendy dish has captured the hearts and taste buds of food enthusiasts worldwide, evolving into countless variations that cater to different palates. Among these adaptations, Hatch Chili Avocado Toast Cups stand out as a vibrant and flavorful twist on the classic recipe.

Hatch Chili Avocado Toast Cups

Discover the delicious world of Hatch Chili Avocado Toast Cups, where creamy avocado meets the smoky flavors of roasted Hatch green chilis. These delightful bites are perfect for any gathering, combining the richness of avocado with juicy cherry tomatoes, crunchy red onion, and a hint of lime. Easy to make and visually appealing, they serve as both appetizers and light lunches. Elevate your mealtime with this flavorful twist on a classic favorite!
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Ingredients
  

4 large ripe avocados

2 medium ripe Hatch green chilis, roasted, peeled, and diced

1 cup cherry tomatoes, quartered

1/4 cup red onion, finely diced

1/4 cup fresh cilantro, chopped

1 lime, juiced

Salt and pepper, to taste

1 teaspoon garlic powder

8 slices whole-grain bread

Olive oil, for drizzling

Crumbled feta cheese (optional, for topping)

Lime wedges (for garnish)

Instructions
 

Prep the Avocados: Halve the avocados, remove the pits, and scoop the flesh into a large bowl. Mash the avocados with a fork until smooth but still slightly chunky.

    Mix Ingredients: Add the roasted Hatch chilies, cherry tomatoes, red onion, cilantro, lime juice, garlic powder, salt, and pepper to the mashed avocado. Gently stir until well combined. Adjust the seasoning to taste.

      Prepare the Bread: Preheat your oven to 375°F (190°C). Use a rolling pin to flatten each slice of whole-grain bread. Using a round cookie cutter or a glass, cut out circles of bread to fit into muffin cups.

        Shape the Cups: Brush both sides of the bread circles lightly with olive oil. Press each circle into the cups of a muffin tin, creating little cups. Bake in the oven for 10-12 minutes or until crispy and golden brown.

          Assemble the Cups: Once the bread cups are done, remove them from the oven and let them cool slightly. Spoon the Hatch chili avocado mixture evenly into each bread cup.

            Garnish and Serve: If desired, sprinkle crumbled feta cheese on top of the filled avocado cups. Serve immediately with lime wedges on the side for extra zest.

              Enjoy! These are perfect as an appetizer, snack, or light lunch option.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8