12round tortilla chips or broken nacho pieces (for teeth/fangs)
Red bell pepper or carrot slivers (for tongues, optional)
Make the cups (if DIY)
1
Preheat oven to 375°F (190°C).
Cut small tortillas into 4-inch rounds.
Press into mini muffin tin wells, lightly brushing with olive oil.
Bake for 8–10 minutes, until crisp and golden. Cool before filling.
(Skip this step if using store-bought cups.)
Prepare guacamole
2
Mash avocados in a bowl until creamy but slightly chunky.
Stir in onion, tomato, jalapeño, lime juice, cilantro, salt, and pepper.
Taste and adjust seasoning.
Assemble the monsters
3
Spoon guacamole into each tortilla cup, mounding slightly above the rim.
Place an olive half on top of a mozzarella slice, then set into the guacamole to make an “eyeball.”
Insert nacho chips or tortilla shards into the guacamole to form jagged “monster teeth.”
Optionally, tuck in a sliver of red bell pepper or carrot for a monster “tongue.”
Serving Suggestions
4
Arrange on a dark platter with spooky decorations (plastic spiders or skeleton hands) for Halloween vibes.
Serve immediately for best texture, or cover and chill briefly before serving.
Tips & Variations
5
Make-ahead: Prep guacamole up to 2 hours ahead, keeping it covered with plastic wrap pressed directly onto the surface to prevent browning. Assemble cups just before serving.
Kid-friendly: Skip jalapeño for a milder filling.
Creative faces: Use candy eyes or sliced cherry tomatoes for goofy monster expressions.
Extra spooky: Add beet juice to the guacamole for a “bloody” swirl effect.
Ingredients
Makes 12 monster cups
For the cups
12mini tortilla cups (store-bought OR make your own by baking mini tortillas in a muffin tin)
12round tortilla chips or broken nacho pieces (for teeth/fangs)
Red bell pepper or carrot slivers (for tongues, optional)
Directions
Make the cups (if DIY)
1
Preheat oven to 375°F (190°C).
Cut small tortillas into 4-inch rounds.
Press into mini muffin tin wells, lightly brushing with olive oil.
Bake for 8–10 minutes, until crisp and golden. Cool before filling.
(Skip this step if using store-bought cups.)
Prepare guacamole
2
Mash avocados in a bowl until creamy but slightly chunky.
Stir in onion, tomato, jalapeño, lime juice, cilantro, salt, and pepper.
Taste and adjust seasoning.
Assemble the monsters
3
Spoon guacamole into each tortilla cup, mounding slightly above the rim.
Place an olive half on top of a mozzarella slice, then set into the guacamole to make an “eyeball.”
Insert nacho chips or tortilla shards into the guacamole to form jagged “monster teeth.”
Optionally, tuck in a sliver of red bell pepper or carrot for a monster “tongue.”
Serving Suggestions
4
Arrange on a dark platter with spooky decorations (plastic spiders or skeleton hands) for Halloween vibes.
Serve immediately for best texture, or cover and chill briefly before serving.
Tips & Variations
5
Make-ahead: Prep guacamole up to 2 hours ahead, keeping it covered with plastic wrap pressed directly onto the surface to prevent browning. Assemble cups just before serving.
Kid-friendly: Skip jalapeño for a milder filling.
Creative faces: Use candy eyes or sliced cherry tomatoes for goofy monster expressions.
Extra spooky: Add beet juice to the guacamole for a “bloody” swirl effect.
