Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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[]
- 8 (6-inch) corn tortillas
- Cooking spray
- 1/2 teaspoon salt
- 1/2 teaspoon chipotle chile powder
- 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[]
- Preheat oven to 375°.
- To prepare chips, cut each tortilla into 8 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.
- To prepare guacamole, peel papery husk from tomatillos; wash, core, and finely chop.
- Combine tomatillos, onion, and remaining 7 ingredients; stir well.
- Serve guacamole with chips.
Yield: 16 servings (serving size: 2 tablespoons guacamole and 4 chips)