Best Roasted Chile Guacamole With Baked Tortilla Chips Recipes

GAME-WINNING GUAC' WITH FRESH BAKED TORTILLA CHIPS

Game-Winning Guac' with Fresh Baked Tortilla chips image

Provided by Marcela Valladolid

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

4 firm, ripe avocados, halved, pitted, and peeled
1/2 medium white onion, minced (about 4 tablespoons)
3 tablespoons chopped fresh cilantro leaves
1 medium lime, freshly squeezed (about 2 tablespoons)
Kosher salt and freshly ground black pepper
12 fresh corn tortillas
1/2 cup vegetable oil
Kosher salt

Steps:

To make the guacamole:
In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper.
To make the chips:
Preheat oven to 400 degrees F.
Brush each tortilla lightly with oil. Slice the tortillas into 8ths. Using 2 baking sheets, distribute half the chips onto each sheet, making sure they are evenly spread out and not overlapping. (If the chips overlap they will not crisp in the oven.) Bake on the top rack until golden and crispy, about 10 to 12 minutes. Remove from the oven to a serving bowl. Season with salt and serve immediately.

Nutrition Facts : Calories 377 calorie, Fat 25 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 185 milligrams, Carbohydrate 37 grams, Fiber 8 grams, Protein 4 grams, Sugar 1 grams

ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)

Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack) image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 white corn tortillas
1/4 cup vegetable oil
Salt and freshly ground black pepper
2 tablespoons ground cumin
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

Steps:

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.