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