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Guacamole with Chipotle Tortilla Chips

Photo: Karry Hosford
Yield 16 servings (serving size: 2 tablespoons guacamole and 4 chips)
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.

Ingredients

  • 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

Nutrition Information

  • calories 57
  • caloriesfromfat 41 %
  • fat 2.6 g
  • satfat 0.4 g
  • monofat 1.5 g
  • polyfat 0.5 g
  • protein 1.2 g
  • carbohydrate 8.3 g
  • fiber 1.7 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 207 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.