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  RECIPE TITLE "Holy Guacamole Tostadas"
recipe from the Six O'Clock Scramble: Quick, Healthy, and Delicious Dinner Recipes for Busy Families
Copyright © 2006 by Aviva Goldfarb.

yields 6 servingstime Prep + Cook = 30 minutes difficultyeasy

These are fun to make with the kids. Your child may want to help you smash the filling on top of the broiled tortillas. For less adventurous eaters, serve the tortillas with melted cheese only. Serve it with tortilla chips, salsa and sliced mangoes.


1 can (6 oz.) pitted, sliced ripe black olives, drained
2 ripe avocados, halved, pitted, peeled and diced
1 red bell pepper, finely chopped
1/3 cup chopped fresh cilantro (optional)
2 Tbsp. finely chopped red onion
2 Tbsp. fresh lime juice (about 1/2 lime)
6 small (soft taco size) flour or whole wheat tortillas
1 tsp. vegetable oil
1 1/3 cups grated Cheddar or Monterey Jack cheese

Six O'Clock Scramble Six O'Clock Scramble
Six o'clock looms, and dinner has to be on the table pronto-the kids don't care if you've just come home from work exhausted and out of ideas or spent the afternoon ferrying them from school to playdate to tae kwon do practice. The Scramble to the rescue! Each week's worth of recipes is utterly organized, easy-to-prepare and designed to please both adult tastes and finicky children's palates. Everything is homemade, with a clever reliance on just enough prepared or packaged-but never fake-foods. Inventive, flavorful, and healthy are Aviva Goldfarb's watchwords; her Scramble recipes include: Recipes that can be prepared in thirty minutes or less Weekly menus so parents need only shop once a week One vegetarian main course per week Meals that kids can help prepare Fun foods for lunchboxes, after-school snacks, or weekend get-togethers Complete nutritional information for each recipe Dinners like honey-glazed salmon, Asian turkey burgers, and Moroccan Chicken that will please the whole family.


Preheat the broiler.

In a medium bowl, stir together the olives, avocado, pepper, cilantro (optional), onion, and lime juice.

Put the tortillas on a large baking sheet and brush the tops with the oil. Broil the tortillas 3-4 inches from the heating element until they are light golden, about 45 seconds. Flip the tortillas and repeat on the other side.

Sprinkle the tortillas evenly with the cheese and broil them on the baking sheet until the cheese is melted and bubbling, about 30 seconds.

Divide the olive-avocado mixture among the tortillas, smashing it on top, and cut each tortilla into 4 wedges or fold them in half.

Tip: Let the avocados ripen on the counter for a few days after you buy them, until they're just soft to the touch. Then refrigerate them until you need them.

  Nutrition Facts
Nutritional Information per serving: Calories 330, Total Fat 22g, 34%, Saturated Fat 7g, 35%, Cholesterol 20mg, 7%, Sodium 500mg, 21%, Total Carbohydrate 26g, 9%, Dietary Fiber 6g, 24%, Protein 10g, Sugar 1g

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