Cheese Cups-Part 2

 CHEESE CUPS--PART 2

(there's still time to come link up to Saturday's Party!  See link HERE)

About 2 weeks ago, I posted about cheese cups.  Since then, I tried another version, which I loved even MORE than the one I posted.  It has more cheese, so what's not to love?

And the filling?  Amazing.  I love avocados, although Captain Jax won't touch them with a ten foot pole.  Seriously.  He cringes when he sees me pull one out of the fridge. 

So no, he didn't try these, but I ate enough for his share.

SAVORY CHEESE CUPS
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: sugarlaws.com

• 1 cup fresh grated Parmesan cheese--no green cans!
• 3/4 cup grated cheddar cheese--finely grated
• 1/2 cup grated asiago cheese

Mix together and place by the tablespoon full on a lined baking sheet, about 1-2 inches apart.  I prefer a silcone lined sheet.  Pat the cheese down, so it's a nice circle.  Bake at 500degs (yes, that's not a typo) for about 3 minutes.  When you take them out of the oven, let them sit for just a minute or two, then invert over a shot glass, or whatever you feel like using.  Makes about 20 cheese cups. These can be made a few days ahead of time, but they can get soft if made too far in advance.

FILLING:

• 1 avocado, thinly diced
• 1 red pepper, thinly diced
• about 1/2 bag frozen corn, thawed
• 1 large tomato, thinly diced and seeded
• olive oil
• lemon juice
• garlic salt
• pepper
• fresh cilantro, minced

Gently mix the ingredients, being careful not to bruise the avocado.  You don't need a lot of olive oil or lemon juice.  Just a splash or two.  Fill the cups and serve.

Linked up at: Tuesday's Tasty Tidbits, Tuesday's at the Table, Tempt My Tummy Tuesday's, Tuesday Night Supper Club,What's Cooking Wednesday, Tailgating time at The Tiny Skillet,