Ingredients

2 ripe avocados

3 tbsp. finely chopped red onion, divided

1/2 med. size jalapeno pepper, seeded and chopped

1 garlic clove, pressed

2 1/2 tsp. fresh lime juice

1/4 tsp. salt

1/4 tsp. coarsely ground pepper

1/2 c crumbled goat cheese

1 fresh tomatillo, husk removed

1 97 oz) package miniature white pita rounds

2 tbsp. olive oil

1 plum tomato, seeded and finely chopped

Preparation

  1. cut avocados in half. scoop pulp into a bowl, and mash with until slightly chunky. Stir in 2 tbsp. red onion, jalapeno, garlic clove, lime juice, salt and pepper. Fold in cheese. place plastic wrap directly on surface of mixture, and let stand at room temperature 30 mins.
  2. preheat oven to 375, finely chop tomatillo.
  3. separate pita rounds lengthwise into two halves. Arrange in a single layer on a baking sheet, drizzle with olive oil.
  4. Bake at 375 for 6 to 8 mins. or until toasted. top each with 1 rounded tsp. avocado mixture. stir together tomatillo, tomato and remanding 1 tbsp. red onion. top avocado mixture with tomatillo mixture. sprinkle with additional ground pepper to taste.