Roasted Chile Guacamole With Baked Tortilla Chips Recipes

ROASTED CHILE GUACAMOLE WITH BAKED TORTILLA CHIPS

Steps:

• Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray; set aside.
• On a cutting board, stack 3 tortillas and using a sharp knife, cut into 8 wedges (like a pie). Repeat with remaining tortillas. Separate any that may stick together. Place on baking sheet, evenly spaced. Drizzle with olive oil and season with salt and pepper. Bake for 8 to 10 minutes or until golden. Remove and let cool.
• In a medium saucepan combine onions, peas, water, lemon juice, guacamole seasoning, and garlic. Cook for 10 minutes until ingredients are soft.
• Remove from heat and let cool.
• Pour cooled pea mixture into a large bowl. Add avocado and mash with a fork or potato masher. Strain tomatoes and add to bowl with green chiles. Mix until blended.
• Serve with baked chips.

ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)

Steps:

• For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
• For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.

GAME-WINNING GUAC' WITH FRESH BAKED TORTILLA CHIPS

Steps:

• To make the guacamole:
• In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper.
• To make the chips:
• Preheat oven to 400 degrees F.
• Brush each tortilla lightly with oil. Slice the tortillas into 8ths. Using 2 baking sheets, distribute half the chips onto each sheet, making sure they are evenly spread out and not overlapping. (If the chips overlap they will not crisp in the oven.) Bake on the top rack until golden and crispy, about 10 to 12 minutes. Remove from the oven to a serving bowl. Season with salt and serve immediately.