Appetizers / Snacks
Mexican Parfaits with Crispy Tortilla Strips
Inspired by a party classic, Mexican seven-layer dip, these Mexican Parfaits with Crispy Tortilla Strips can be served in any small shot-style glasses. And these little bites are big on flavor, plus these morsels are designed to be made ahead so you can enjoy the festivities, too.
FOR THE TOPPINGS—
To make ahead, make, cover, and chill bean and sour-cream mixtures up to 2 days ahead. Fry tortilla strips and store in an airtight container up to 2 days ahead.
Combine beans and salsa in a bowl; set aside.
Whisk together sour cream, cilantro, zest, cumin, and coriander in a bowl until combined; season with salt and set aside.
Mash avocados, lime juice, and garlic until no large chunks remain; season with salt and set aside.
Transfer bean, sour-cream, and avocado mixtures into separate resealable plastic bags. Snip off a corner of each bag. Squeeze some of each mixture into 12 two-ounce shot glasses, starting with the bean mixture and ending with the avocado mixture.
Top each parfait with a sprinkling of Cheddar, tomatoes, scallions, and olives. Cover and refrigerate parfaits at least 4 hours.
Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla strips until golden; remove to a paper-towel-lined plate and season with salt. Place a few tortilla strips in each parfait just before serving. Garnish each parfait with a lime slice. Serve parfaits with additional fried tortilla strips or purchased tortilla chips.
Piping ingredients is a quick, easy, and nearly mess-free way of layering them in small glasses.
We prefer tomatoes as one of our finishing touches, but you could substitute bell or jalapeño peppers.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 6g 30%
Cholesterol 32mg 10%
Sodium 203mg 8%
Carbs 10g 3%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.