East Meets West Guacamole & Spicy Pita Crisps |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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New twist on a southwest classic Ingredients:
3 medium ripe hass avocadoes |
1/2 red onion, diced |
1/2 cup water chestnut, diced |
2 medium garlic cloves, minced (2 tb) |
1 teaspoon cumin powder, ground |
1/2 teaspoon five-spice powder |
1/2 teaspoon hot sesame chili oil |
2 tablespoons cilantro leaves, minced |
3 tablespoons fresh lime juice |
sea salt, to taste |
4 green onions, thinly sliced |
8 fresh cilantro stems |
6 pita bread |
1 tablespoon cumin, ground |
1 teaspoon smoked paprika |
1 teaspoon five-spice powder |
1 tablespoon garlic powder |
3 tablespoons black sesame seeds |
sea salt, to taste |
olive oil flavored cooking spray |
Directions:
1. Scrape avocado pulp into a medium bowl.
2. Roughly mash avocado & mix in red onion, water chestnuts, garlic, cumin, 5-spice, sesame chile oil, cilantro leaves, lime juice and salt. Set aside.
3. Preheat oven to 350°F.
4. Slice each pita into 8 wedges.
5. Separate each wedge by pulling it apart three-fourths of the way.
6. In small bowl combine cumin, paprika, 5-spice, garlic powder, sesame seeds and salt.
7. Spray each pita with oil. Immediately sprinkle with spice mixture to coat lightly.
8. Transfer to baking sheet. Bake 10 minutes until golden and crisp.
9. Drain crisps on paper towel and transfer to platter.
10. Garnish guacamole with cilantro sprigs and sliced green onions.
11. Serve with pita crisps.
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