Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 509
- Total Fat
- 39
- Saturated Fat
- 5
- Carbohydrates
- 42
- Dietary Fiber
- 14
- Sugar
- 6
- Protein
- 7
- Cholesterol
- 4
- Sodium
- 702
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
Cumin Scented Tortilla Chips:
6 white corn tortillas
1/4 cup vegetable oil
Salt and freshly ground black pepper
2 tablespoons ground cumin
Roasted Corn Guacamole:
3 avocados, peeled, seeded and coarsely chopped
2 ears corn, grilled and kernels removed
1 jalapeno, finely chopped
1/2 red onion, finely chopped
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 cup fresh lime juice
2 tablespoons creme fraiche
Salt and freshly ground black pepper
Directions
- For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
- For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.