Baked Guacamole Open Face Dumplings

• 2 packets phyllo dough cups
• 3 ripe avocados
• 1 lime
• 1 serrano peper, finely diced
• salt and cracked pepper
• 1 teaspoon cumin (ground)
• 36 cilantro leaves
• 1/4 cup sour cream or mexican crema
• 1/4 cup diced tomatoes, seeded/drained
• 1 teaspoon coriander

1. You can use prepared phyllo cups or alternatively make your own with 4 sheets of phyllo cut to fit into each mini muffin tin.
2. Mash avocado and season with kosher salt, cracked pepper, serrano pepper, lime, ground cumin and coriander.
3. Fill unbaked cups with guacamole.
4. Bake at 400 for 12-15 minutes.
5. Guacamole will look brown when you remove it from the oven (that is why I tossed the tray to the side) but place a small layer of the mexican crema or sour cream on top to cover. Add a cilantro leaf and a few pieces of diced tomato (I use campari tomatoes) to garnish.

packets phyllo, avocados, lime, serrano peper, salt, cumin, cilantro, sour cream, tomatoes, coriander

Taken from food52.com/recipes/11004-baked-guacamole-open-face-dumplings (may not work)