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Guacamole with Chipotle Tortilla Chips

Source of Recipe

My Recipes


Recipe Introduction

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.

List of Ingredients

Guacamole with Chipotle Tortilla Chips



Chips


• 8 (6-inch) corn tortillas
• Cooking spray
• 1/2 teaspoon salt
• 1/2 teaspoon chipotle chile powder (such as McCormick)

Guacamole:


• 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



Recipe


Preheat oven to 375°.

To prepare chips, cut each tortilla into 8 wedges; arrange tortilla 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 ingredients; stir well. Serve guacamole with chips.