Guacamole

Guacamole with
Chipotle Tortilla Chips
Chipotle chile powder gives the crunchy
chips a smoky kick that pairs well with the
buttery guacamole. Use ground cumin or
regular chili powder in its place, if you
prefer. Prepare the chips up to a day
ahead, and store in a zip-top plastic bag.
CHIPS:
8 (6-inch) corn tortillas
Cooking spray
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder (such as McCormick)
GUACAMOLE:
3 tomatillos
1/3 cup chopped onion
1/3 cup chopped plum tomato
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
3/4 teaspoon salt
2 ripe peeled avocados, seeded and coarsely mashed
2 jalapeño peppers, seeded and finely chopped
1 garlic clove, minced
Preheat oven to 375°.
To prepare chips, cut each tortilla into 8 wedges; arrange tortilla wedges in
a single layer on 2 baking sheets coated with cooking spray. Sprinkle
wedges with 1/2 teaspoon salt and chile powder; lightly coat wedges with
cooking spray. Bake at 375° for 12 minutes or until wedges are crisp and
lightly browned. Cool 10 minutes.
To prepare guacamole, peel papery husk from tomatillos; wash, core, and
finely chop. Combine tomatillos, onion, and remaining ingredients; stir
well. Serve guacamole with chips.
Yield: 16 servings (serving size: 2 tablespoons guacamole and 4 chips)
NUTRITION PER SERVING
CALORIES 57 (41% from fat); FAT 2.6g (sat 0.4g, mono 1.5g, poly 0.5g);
PROTEIN 1.2g; CARB 8.3g; FIBER 1.7g; CHOL 0.0mg; IRON 0.4mg; SODIUM
207mg; CALC 27mg;
David Joachim
Cooking Light, MAY 2003

Hot Chicken Dip

hot dip

2 8oz cream cheese
1 cup cheddar cheese
1 cup hot sauce
1 can chicken

mix together place in small brownie pan

heat at 350 for 30 minutes

add cheese on top and heat until melted

good with chips

Strawberry, Blue Cheese, Walnut, Spinach Salad

INGREDIENTS

• 1 cup fresh strawberries
• 1/2 candied walnuts (bake nuts in oven tossed w/butter, maple syrup, s&p)
• 1/2 cup blue cheese
• Fresh Spinach
• Balsamic Vinaigrette

DIRECTIONS

Bake walnuts in a 350 degree oven tossed with sugar/butter mixture for about 15 minutes. Allow to cool.

I always make the salads right on the plates. Separate spinach in equal portions. Slice strawberries and place on spinach. Slice blue cheese and crumble on salad. Coarsely chop cool walnuts and add. Lightly toss the ingredients together. Drizzle with your favorite balsamic vinaigrette. Finish with a little sea salt and fresh pepper.