Roasted Chile Guacamole with Baked Tortilla Chips
- Level: Easy
- Yield: 8 servings, 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 230
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 31
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 395
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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
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.