Mini Bacon Cups with a Spicy Quacamole
My Paleo Mini Bacon Cups with a Spicy guacamole are the perfect appetizer for any occasion!
Ingredients
- 12 slices uncured bacon
- 2 tablespoons coconut oil, melted
- 2 ripe haas avocado
- 3 tablespoons red onion, diced
- 2 garlic cloves, minced
- 1 small jalapeño, seeded and minced (do half if you like it less hot)
- Juice of 1 lime
- 3 tablespoons fresh cilantro, chopped
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne (optional)
Directions
Preheat oven to 400F.
Take a mini muffin pan and turn upside down Turn a mini-muffin pan upside down and place on a large foil lined baking sheet (this will catch the bacon grease from dripping to the bottom of your oven and the foil for easy clean up).
Brush the tops of muffin tins with coconut oil.
Cut 1/2 of the bacon slices in half. Cut the remaining half into 4ths.
Place the smaller piece of bacon over the top of the upside down muffin tin then take one of the 1/2 slices and wrap around. This will create your cup.
Secure the ends with a toothpick.
Bake for 25 minutes or until they are brown but do not let get over crispy.
Let cool for about 5 minutes then place on a plate lined with a paper towel. Remove the toothpick.
Meanwhile make your spicy guacamole. Start by cutting your avocados in half using a sharp chefs knife. Remove the pit and scoop out the inside and place in a large bowl. Use a fork to mash well.
Add in red onion, garlic, jalapeño, and lime juice. Combine well then add in cilantro, salt, pepper and cayenne.
Fill your mini-bacon cups with spicy quacamole.
Garnish with any extra cilantro leaves
Comments (1)
Sheila Murphy