Guacamole with Chipotle Tortilla Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Chipotle chile powder gives the crunchy chips a smoky kick that pairs well with the buttery guacamole. Use ground cumin or regular chili powder in its place, if you prefer. Prepare the chips up to a day ahead, and store in a zip-top plastic bag. Ingredients:
chips |
8 (6-inch) corn tortillas |
cooking spray |
1/2 teaspoon salt |
1/2 teaspoon chipotle chile powder (such as mccormick) |
3 tomatillos |
1/3 cup chopped onion |
1/3 cup chopped plum tomato |
3 tablespoons chopped fresh cilantro |
1 tablespoon fresh lime juice |
3/4 teaspoon salt |
2 ripe peeled avocados, seeded and coarsely mashed |
2 jalapeño peppers, seeded and finely chopped |
1 garlic clove, minced |
Directions:
1. Preheat oven to 375°.
2. To prepare chips, cut each tortilla into 8 wedges; arrange tortilla wedges in a single layer on 2 baking sheets coated with cooking spray. Sprinkle wedges with 1/2 teaspoon salt and chile powder; lightly coat wedges with cooking spray. Bake at 375° for 12 minutes or until wedges are crisp and lightly browned. Cool 10 minutes.
3. To prepare guacamole, peel papery husk from tomatillos; wash, core, and finely chop. Combine tomatillos, onion, and remaining ingredients; stir well. Serve guacamole with chips.
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