Photo: Roasted Chile Guacamole with Baked Tortilla Chips Recipe
Ingredients
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:
Directions
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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By amerianna
on December 23, 2010
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I am using Mission's Jalepeno and cheddar wrap to make my tortillas i like a little kick and OMG these are a wonderful party appetizer. Sandra you are a great semi-homemade chef I watch you all the time it is funny because my sister an i use some of your reciepes along with others at her house as a test kitchen some reciepes work and well some not so much. Thank you so much!!!!!
Thank you from Oklahoma.
By Brianne C.
Meridian, ID
on September 20, 2010
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I'm sure there are other sites that give this quick and simple recipe for creating your own chips at home, but I saw it on this episode first, then looked it up here because my hubby and I were hankerin' for a late night snack. I knew I had a leftover sandwich wrap that needed to be used, and my mom-in-law always buys plenty of tortillas, so I made these. Very easy and good! Because I only had 1 sandwich wrap and the rest were plain tortillas, I added Parmesan & Garlic seasoning along with the S&P, and they're just great.
I'm rating Good instead of 5 Stars only because I haven't made the dip, and honestly don't intend to. It sounds okay, and I like peas, but I can't see the point of using them in this dip except for filler. I'll be dipping these in ranch sour cream :
By k1941h_13139878
Coral Springs, 48
on September 10, 2010
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Love it!!
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