Wonderful flavor. It was a big hit.
Guacamole with Chipotle Tortilla 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.
More From Cooking Light
- Calories: 57
- Calories from fat: 41%
- Fat: 2.6g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.5g
- Protein: 1.2g
- Carbohydrate: 8.3g
- Fiber: 1.7g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 207mg
- Calcium: 27mg
- 8 (6-inch) corn tortillas
- Cooking spray
- 1/2 teaspoon salt
- 1/2 teaspoon chipotle chile powder (such as McCormick)
- 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
- 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.
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.
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