Guacamole with Chipotle Tortilla Chips
Chipotle chile powder gives the crunchy chips a smoky kick that pairs well with the 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. This recipe will be perfect for tailgating this weekend, and it won’t kill your healthy eating habits that I know you’ve been following.
- 8 (6-inch) corn tortillas
- Cooking spray
- 1/2 teaspoon salt
- 1/2 teaspoon chipotle chile powder (such as McCormick)
- 3 tomatillos (Mexican tomato)
- 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 jalapeno peppers, seeded and finely chopped
- 1 garlic clove, minced $
- 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.