Avocado Tortilla Chip Rounds Recipes

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CHOPPED SALAD WITH TORTILLA CHIPS AND AVOCADO DRESSING



Chopped Salad with Tortilla Chips and Avocado Dressing image

Try out our tasty Chopped Salad with Tortilla Chips and Avocado Dressing. Explore our Chopped Salad with Tortilla Chips and Avocado Dressing recipe now.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings, 1-1/2 cups each

Number Of Ingredients 7

1 avocado, divided
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (10 oz.) torn salad greens
3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 small red onion, thinly sliced
2 tomato es, cut into wedges
3/4 cup tortilla chips, coarsely crushed

Steps:

  • Mash half the avocado in small bowl. Add dressing; mix well.
  • Chop remaining avocado. Toss with salad greens, cheese, onions and tomatoes in large bowl.
  • Add dressing mixture and chips; mix lightly. Serve immediately.

Nutrition Facts : Calories 140, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 9 g, Fiber 4 g, Sugar 3 g, Protein 5 g

AVOCADO TORTILLA CHIP ROUNDS



Avocado Tortilla Chip Rounds image

So easy to make and so tasty - recipe by Mrs. Dash®, tweaking by Bergy. The color contrast between the avocado & the tomato is lovely. Do not mash the avocado to far in advance of serving they will discolor. The lime juice help prevent discoloring but also keep the pit in the mixture and tightly cover keeping as much air as possible away from the mashed avocado. Enjoy

Provided by Bergy

Categories     Spreads

Time 10m

Yield 5 serving(s)

Number Of Ingredients 7

1 tablespoon mrs dash garlic and herb seasoning or 1 tablespoon other herb garlic seasoning
2 medium ripe avocados
2 tablespoons fresh lime juice
3/4 teaspoon Tabasco sauce or 3/4 teaspoon hot sauce, to taste
1 tablespoon mayonnaise or 1 tablespoon sour cream
20 small round tortilla chips
10 cherry tomatoes

Steps:

  • Peel, pit& mash the avocado- keep the pit to place in the mixture to help keep it from browning.
  • Add spice, lime juice& Tabasco to the avocado.
  • Mix well.
  • Cover& chill until ready to serve.
  • Spread the avocado mixture on the 20 tortilla chips.
  • Slice cherry tomatoes and place a slice on each chip.
  • Serve.

SHRIMP AND AVOCADO TORTILLA ROUNDS



Shrimp and Avocado Tortilla Rounds image

Categories     Shellfish     Cocktail Party     Shrimp     Avocado     Gourmet

Yield Makes about 50 hors d'oeuvres

Number Of Ingredients 7

1 pound (about 25) medium shrimp
2 ripe avocados
cayenne to taste
2 1/2 tablespoons fresh lemon juice, or to taste
1/2 cup seeded and chopped cherry tomatoes
about 50 round corn tortilla chips
about 50 flat-leafed parsley leaves for garnish if desired

Steps:

  • Fill a skillet with enough salted water to reach 1/2 inch up the side and bring the water to a boil. Add the shrimp and simmer them, covered, shaking the skillet occasionally, for 1 to 2 minutes, or until they are pink and just firm. Transfer the shrimp with a slotted spoon to a bowl of ice water, discard the shells, and halve the shrimp lengthwise, deveining them. The shrimp may be prepared up to 1 day in advance and kept covered and chilled.
  • Peel and pit the avocados and in a bowl mash them with a fork. Add the salt, the cayenne, the lemon juice, and the tomatoes and combine the mixture well.
  • Just before serving spread the tortilla chips with the avocado mixture, top the mixture with half a shrimp, and garnish each hors d'oeuvres with 1 of the parsley leaves if desired.

AVOCADO & CITRUS DIP WITH SPICY SPUDS & TORTILLA CHIPS



Avocado & citrus dip with spicy spuds & tortilla chips image

Perfect feed-a-crowd nibbles to keep everyone happy while you're barbecuing

Provided by Sarah Cook

Categories     Canapes, Dinner, Lunch, Side dish, Starter

Time 55m

Number Of Ingredients 9

4 small ripe avocados , or 3 larger ones
200g natural yogurt
zest and juice 1 lime
juice ½ lemon
1 ¼kg baby new potatoes
2 tbsp olive oil
1 tsp hot chilli powder
1 tsp cumin seeds
200g bag tortilla chips , to serve

Steps:

  • Whizz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the remaining avocado, then gently stir into the whizzed mix with most of the lime zest. Cover, then chill until ready to serve.
  • Boil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds. Now set aside until half an hour before your guests arrive.
  • Heat oven to 200C/180C fan/gas 6, then roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender. Transfer the dip to one or two bowls, scatter with the remaining lime zest and serve with the hot potatoes, and tortilla chips for dipping.

Nutrition Facts : Calories 396 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium

TORTILLA CHIP CHICKEN WITH AVOCADO DIP



Tortilla Chip Chicken With Avocado Dip image

This recipe is from the August issue of "Cuisine at Home." Their recipes are GREAT. A little bit spice, a little bit cool...this hits the spot.

Provided by Tornado Ali

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 boneless skinless chicken breast halves (6-8oz. each)
salt and pepper
8 ounces plain tortilla chips
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup purchased bottled salsa
3 tablespoons olive oil
1 ripe avocado, peeled and pitted
1/2 cup milk (whole or 2%)
1/4 cup sour cream
1/4 cup fresh lime juice
1 tablespoon jalapeno, seeded and chopped
1 tablespoon chopped fresh cilantro
salt and pepper

Steps:

  • Preheat oven to 375.
  • Prepare breast halves by trimming fat and slicing each in half lengthwise.
  • Season with salt and pepper.
  • Pulse tortilla chips in a food processor until coarsely ground; transfer to a shallow dish. Place flour in a second shallow dish, and in a third shallow dish, blend egg and salsa together with a fork.
  • Dredge both sides of chicken in flour, then dip into egg mixture to coat. Transfer chicken to ground chips and pat them onto both sides; place on a baking sheet or plate.
  • Heat oil in an overproof saute pan over medium-high. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, thenplace thepan in the oven to roast for 8-10 minutes, or until cooked through.
  • While chicken is roasting, puree avocado, milk, and sour cream in a food processor or blender. Add remaining ingredients and pulse until smooth.
  • Serve chicken with dip.

Nutrition Facts : Calories 623.8, Fat 37.1, SaturatedFat 7, Cholesterol 97.7, Sodium 517.5, Carbohydrate 53.1, Fiber 7.2, Sugar 2.3, Protein 23.5

TOMATILLO-AVOCADO SALSA WITH TORTILLA CHIPS



Tomatillo-Avocado Salsa with Tortilla Chips image

Provided by Lora Zarubin

Categories     Appetizer     Fourth of July     Super Bowl     Vegetarian     Quick & Easy     Low Cal     Oscars     Cinco de Mayo     Avocado     Low Cholesterol     Tomatillo     Party     Cilantro     Chile Pepper     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 6 cups (20 to 24) servings

Number Of Ingredients 8

2 pounds tomatillos,* husked, rinsed, finely chopped (4 1/2 to 5 cups)
2 large avocados (about 1 1/3 pounds total), halved, pitted, peeled, finely chopped (about 2 cups)
3/4 cup finely chopped red onion
3/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 serrano chiles, seeded, minced
Purchased tortilla chips

Steps:

  • Place chopped tomatillos in strainer set over large bowl and let drain 1 hour. Discard juices in bowl. Transfer tomatillos to large serving bowl. Add avocados, red onion, cilantro, lime juice, olive oil, and chiles; stir gently to mix. Season salsa to taste with salt. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
  • Serve salsa with tortilla chips.
  • Green, tomato-like fruits with papery husks; available in the produce section of some supermarkets and at Latin markets.

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