Guacamole with Chipotle Tortilla Chips

Guacamole with Chipotle Tortilla Chips Recipe
Photo: Karry Hosford
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.

Yield:

16 servings (serving size: 2 tablespoons guacamole and 4 chips)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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.

David Joachim,

May 2003
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