Mini tortilla cups filled with creamy guacamole and decorated with olive “eyeballs” and nacho chip “teeth” for a frightfully fun Halloween appetizer.
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.)
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.
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.”
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.
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.
12 servings