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Guacamole & Chipotle Tortilla Chips




Source of Recipe


Cooking Light


List of Ingredients




Chips:

eight six-inch corn tortillas
cooking spray
1/2 tsp. salt
1/2 tsp. chipotle chile powder
Guacamole:

3 tomatillos
1/3 cup chopped onion
1/3 cup chopped plum tomatoes
1/3 cup chopped fresh cilantro
1 Tbsp. fresh lime juice
3/4 tsp. salt
2 ripe peeled avocados, mashed coarsely with a fork
2 jalapeno peppers, seeded and minced
1 garlic clove, minced


Recipe



Preheat oven to 375 degrees. Cut tortillas into wedges and arrange in a single layer on two baking sheets coated with cooking spray. Sprinkle wedges with 1/2 tsp. salt and chile powder and lightly coat with cooking spray. Bake at 375 degrees for 12 minutes or until wedges are crisp and lightly browned. Cool.

Guacamole: Peel papery husk from tomatillos, wash, core and finely chop. Combine tomatillos, onion and remaining ingredients, stir well. Serve guacamole with chips.