Tuna, pimientos, celery, onion, mayonnaise, lime juice, salt, pepper, sugar and cayenne were processed until smooth then piped into store-bought Tostitos Scoops Tortilla Chips.
Enticing eye candy and a delight to the taste buds. Such a time saver too because it is definitely easier and faster to simply pipe filling into pre-made cups rather than baking individual pastry shells.
One tip though. Pipe the filling just before serving. The Tostitos Scoops Tortilla Chips do get soggy with prolonged contact with wet filling. For best results, pipe filling into enough just enough chips that will likely be consumed within 10 minutes or so. When supply runs low, start filling more chips. It’s fast work anyway.
And just how small are the chips? Pretty small. About two and a half inches across.
And how much filling can each hold? About a heaping tablespoonful.
- 1 can tuna chunks (in water or brine, not in oil), very well drained
- 1/4 cup mayonnaise
- 1 small can skinless pimientos
- 1 stalk celery
- 1 tablespoon lime juice or lemon juice
- 175 grams sharp cheddar cheese
- 1 teaspoon cayenne
- salt to taste
- pepper to taste
- sugar to taste
- 1 bag Tostitos Scoops Tortilla Chips
Dice the pimientos, celery stalk and onion.
Shred the cheese.
Put the tuna, mayonnaise, pimientos, celery and onion in a food processor and process until smooth but with small pieces of celery and pimientos still discernible.
Transfer the tuna mixture into a bowl.
Stir in the lime (or lemon) juice.
Stir in the shredded cheese.
Add salt, pepper and sugar until the balance that tickles your taste buds is achieved.
Transfer to two large piping bags and keep in the fridge.
To serve, cut off the tip of the piping bag and pipe the tuna and cheese pimiento filling into Tostitos Scoops Tortilla Chips.