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35 min
25 min
10 min
6 to 8 servings





Smashed Avocado:;

Preheat grill over high heat.

Grill the tomatoes until charred. Remove from heat to a small bowl until cool enough to tough. Peel and reserve.

Add the dried peppers to a saute pan on the grill, and cook for 30 seconds to 1 minute on each side to bring out the aroma. Do not burn.

To a blender, add the tomatoes, all of the peppers, cilantro, garlic, lime, onion and salt, to taste. Blend until almost smooth.

Cut tortillas into triangles and brush with vegetable oil. Add to a perforated grill pan on the grill. Cook a couple of minutes on each side until they turn a light golden color and are crisp. Do not burn. Remove to a serving bowl and season with salt, cumin and a squeeze of lime.

Halve, pit, peel and slice the avocado. Add to a bowl, sprinkle with the lime juice and season with salt, to taste. Coarsely mash.

Serve chips in a large bowl tossed with salsa and avocado.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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