| previous | next |
Title: Guacamole and Chips
Categories: Appetizer Mexican
Yield: 6 Servings
| 1 | Avocado, medium, seeded, | |
| Peeled, and coarsely mashed | ||
| 1 | tb | Lemon juice |
| 1 | Garlic, clove, minced | |
| 1 | Tomato, small, chopped | |
| 1 | Onion, green, chopped | |
| 1/4 | Pepper, bell, minced | |
| 1/2 | ts | Pepper, chile, chopped |
| 1/2 | ts | Chili powder |
| 1 | tb | Cilantro, fresh, minced |
| CHIPS | ||
| 6 | Tortillas, corn | |
Blend avocado, lemon juice, garlic, tomato, onion, bell pepper, chile pepper, chili powder, cilantro and pepper. Use guacamole to top tacos or serve with broiler-crisped tortilla chips.
CHIPS: Use scissors to cut corn tortillas into four triangular pieces each. Spread triangles on baking sheet and place under broiler for 1 minute; turn triangles over and return to broiler for 1 minute more, or until they are crisp.
| previous | next |