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.

Yield: 16 servings (serving size: 2 tablespoons guacamole and 4 chips)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

57 (41% from fat)

Fat:

2.6g (sat 0.4g,mono 1.5g,poly 0.5g)

Protein:

1.2g

Carbohydrate:

8.3g

Fiber:

1.7g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

207mg

Calcium:

27mg