Avocadotortillachiprounds Recipes

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

Ingredients

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.

HOMEMADE TORTILLA CHIPS

Homemade Tortilla Chips image

Provided by Food Network Kitchen

Categories appetizer

Time 5m

Yield 36 chips

Number Of Ingredients 2

Ingredients

6 corn or flour tortillas
Oil

Steps:

Frying method:
Heat a * inch oil in a large skillet. Stack tortillas and cut into 6 pieces with 3 cuts of a knife. Carefully place tortilla pieces into oil and fry until they puff. Remove from oil and let drain on paper towels.
Baking method:
Preheat oven to 400 degrees. Brush whole tortillas with oil and cut into chips. Place on baking sheet and bake in oven for 5 minutes. Flip tortillas and bake for 5 more minutes. Cool and store in airtight container.

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

Ingredients

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.

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