Roasted Chile Guacamole with Baked Tortilla Chips

Name: Roasted Chile Guacamole with Baked Tortilla Chips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 237 milliliters chopped avocado; 198 grams fire roasted diced green chiles; 1 teaspoon chopped garlic; 2 Tbsps lemon juice; 8 servings Olive oil; 118 milliliters frozen chopped onion, thawed; 473 milliliters frozen no-salt added petite peas, thawed; 8 servings Salt and pepper; 28 grams packet guacamole seasoning mix; 3 garden spinach herb tortilla wraps; 3 sun-dried tomato basil tortilla wraps; 118 milliliters diced tomatoes with no-salt added; 79 milliliters water

Roasted Chile Guacamole with Baked Tortilla Chips requires roughly 45 minutes from start to finish. This recipe serves 8. One portion of this dish contains roughly 6g of protein, 19g of fat, and a total of 289 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up lemon juice, chiles, no-salt added petite peas, and a few other things to make it today. It works well as a reasonably priced hor d'oeuvre. This recipe is typical of Mexican cuisine.

Instructions

Watch how to make this recipe.

Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray; set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Tortilla

Equipment you will use

Cutting Board

Knife

Place on baking sheet, evenly spaced.

Equipment you will use

Baking Sheet

Drizzle with olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Bake for 8 to 10 minutes or until golden.

Equipment you will use

Oven

Remove and let cool.

In a medium saucepan combine onions, peas, water, lemon juice, guacamole seasoning, and garlic. Cook for 10 minutes until ingredients are soft.

Ingredients you will need

Lemon Juice

Guacamole

Seasoning

Garlic

Onion

Water

Peas

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Sauce Pan

Remove from heat and let cool.

Pour cooled pea mixture into a large bowl.

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Bowl

Add avocado and mash with a fork or potato masher. Strain tomatoes and add to bowl with green chiles.

Ingredients you will need

Green Chili Pepper

Tomato

Avocado

Potato

Equipment you will use

Potato Masher

Bowl

Mix until blended.

Serve with baked chips.

Ingredients you will need

French Fries

Equipment

Ingredients

Servings:

237milliliters

chopped avocado 198grams

fire roasted diced green chiles 1teaspoon

chopped garlic 2Tbsps

lemon juice 8servings

Olive oil 118milliliters

frozen chopped onion, thawed 473milliliters

frozen no-salt added petite peas, thawed 8servings

Salt and pepper 28grams

packet guacamole seasoning mix 3

garden spinach herb tortilla wraps 3

sun-dried tomato basil tortilla wraps 118milliliters

diced tomatoes with no-salt added 79milliliters

water

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Poema Cavan Extra Dry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.

Poema Cava Extra Dry

Shows crisp aromas of green apples, chalk and spring flowers, and fresh, tangy fruit flavors in the mouth with a trace of sweetness that is well balanced by acidity.A great aperitif, this wine also pairs with starters and savory tarts.