Roasted Chile Guacamole with Baked Tortilla Chips

Total Time:
45 min
25 min
20 min

8 servings, 4 cups

  • Baked Tortilla Chips:
  • Cooking spray
  • 3 sun-dried tomato basil tortilla wraps
  • 3 garden spinach herb tortilla wraps
  • Olive oil
  • Salt and pepper
  • Guacamole:
  • 1/2 cup frozen chopped onion, thawed
  • 2 cups frozen no-salt added petite peas, thawed
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 1 (1-ounce) packet guacamole seasoning mix
  • 1 teaspoon chopped garlic
  • 1/2 cup diced tomatoes with no-salt added
  • 1 cup chopped avocado
  • 1 (7-ounce) can fire roasted diced green chiles
  • For tortillas chips:
Watch how to make this recipe. For tortillas chips:
  • Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray; set aside.

  • On a cutting board, stack 3 tortillas and using a sharp knife, cut into 8 wedges (like a pie). Repeat with remaining tortillas. Separate any that may stick together. Place on baking sheet, evenly spaced. Drizzle with olive oil and season with salt and pepper. Bake for 8 to 10 minutes or until golden. Remove and let cool.

For guacamole:
  • In a medium saucepan combine onions, peas, water, lemon juice, guacamole seasoning, and garlic. Cook for 10 minutes until ingredients are soft.

  • Remove from heat and let cool.

  • Pour cooled pea mixture into a large bowl. Add avocado and mash with a fork or potato masher. Strain tomatoes and add to bowl with green chiles. Mix until blended.

  • Serve with baked chips.

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