Lunch: Guacamole & Baked "Homemade" Tortilla Chips
Guacamole and baked "homemade" chips (from flour tortillas): a fantastic Friday lunch.
(Ready to eat)
(Ten minutes later)
Guacamole:
- ripe avocados (2)
- lime juice (1 lime)
- diced tomato (about 1/3)
- chopped fresh cilantro (small handful)
- diced red onion (small amount)
- diced jalapeno (1/2)
- dashes of hot sauce (Tabasco)
- salt & pepper
This is really a "feel" dish, rather than an exact science - which is why there are not any exact measurements above. Smash up the avocado in the lime juice (prevents browning) into whatever size chunks or however blended you like it. Then add the remaining ingredients, taste, and adjust as needed.
Baked "Homemade" Tortilla Chips:
- flour tortillas
- olive oil
- salt
Pre-heat over to 425 degrees. Cut the flour tortillas into eighths and brush both sides with olive oil Spread out the tortillas on a baking sheet and cook in the oven until browned on both sides (about 10 minutes). When they are hot out of the oven, sprinkle with sea salt.
The warm chips turn out crispy, slightly sweet and savory, and act as the perfect foil to the fresh and cool guacamole. The only challenge? I had to hold off on drinking a Negro Modelo beer because it was too early in the afternoon.
(Ready to eat)
(Ten minutes later)
Guacamole:
- ripe avocados (2)
- lime juice (1 lime)
- diced tomato (about 1/3)
- chopped fresh cilantro (small handful)
- diced red onion (small amount)
- diced jalapeno (1/2)
- dashes of hot sauce (Tabasco)
- salt & pepper
This is really a "feel" dish, rather than an exact science - which is why there are not any exact measurements above. Smash up the avocado in the lime juice (prevents browning) into whatever size chunks or however blended you like it. Then add the remaining ingredients, taste, and adjust as needed.
Baked "Homemade" Tortilla Chips:
- flour tortillas
- olive oil
- salt
Pre-heat over to 425 degrees. Cut the flour tortillas into eighths and brush both sides with olive oil Spread out the tortillas on a baking sheet and cook in the oven until browned on both sides (about 10 minutes). When they are hot out of the oven, sprinkle with sea salt.
The warm chips turn out crispy, slightly sweet and savory, and act as the perfect foil to the fresh and cool guacamole. The only challenge? I had to hold off on drinking a Negro Modelo beer because it was too early in the afternoon.
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