Avocado Cheesecakes with Spicy Tomato Chutney

Delicious and festive-looking.

Directions: 

  1. Preheat oven to 400°.
  2. Coat a 24-count mini muffin pan with cooking spray.
  3. Combine the onions, corn chips, cheese and butter in a medium bowl. Press 1 1/2 teaspoons of the mixture in the bottom and sides of the muffin pan. Press down. Bake for 3 minutes. Cool completely. Lower oven temperature to 300°.
  4. Beat the cream cheese until smooth. Add the egg, beating until well combined. Add the cilantro, lime juice, sour cream and avocado. Mix until smooth.
  5. Place approximately 2 tablespoons of cream cheese mixture into each muffin cup. Bake at 300° for 12-15 minutes (or until the centers are just set). Let cool completely and remove from pan.
  6. While the cheesecakes are cooling, make the tomato chutney. In a saucepan, combine the garlic, salt, vinegar, sugar, oil, cumin and jalapeño with the diced tomatoes and the reserved liquid. Simmer until reduced and thickened (20-30 minutes). Cool until room temperature.
  7. Invert cheesecakes so that the crust is on top and place a small amount of chutney on each appetizer. (Save the remaining chutney to serve with leftover chicken or turkey, if desired.)

Recipe courtesy of Chef Stacey,
ALDI Test Kitchen

Ingredients

Crust:

Carlini Cooking Spray

1/4 cup Chef's Cupboard French Fried Onions, crushed*

3/4 cup Clancy's Corn Chips, crushed

1/4 cup Happy Farms Shredded Cheddar Cheese

3 tablespoons Countryside Creamery Unsalted Butter, melted

Filling:

8 ounces Happy Farms Cream Cheese, softened

1 Goldhen Large Egg

1 1/2 teaspoons fresh cilantro, finely chopped

1 tablespoon fresh lime juice

1/4 cup Friendly Farms Sour Cream

1 avocado, cored, peeled and mashed

Tomato Chutney:

4 cloves garlic, minced

1/8 teaspoon Stonemill Essentials Iodized Salt

1/4 cup Tuscan Garden White Vinegar

2 tablespons Baker's Corner Granulated Sugar

1 tablespoon Carlini Pure Olive Oil

1/2 teaspoon Stonemill Essentials Ground Cumin

1/2 jalapeño, seeded and minced

28 ounces Happy Harvest Whole Tomatoes, drained, liquid reserved and diced

*These are Seasonal items that are only in stores for a limited time and may no longer be available.


Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes


Servings:
24