Recipe courtesy of Sandra Lee
Episode: Book Club Lunch
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Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
8 servings, 4 cups
Level:
Easy
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
8 servings, 4 cups
Level:
Easy

Ingredients

Baked Tortilla Chips:
Guacamole:

Directions

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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