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Snack time! Roasted corn and chipotle guacamole with baked tortilla chips

Here’s a fresh and heart-healthy alternative to those store-bought chips and guac.

(note: in the above video, Chef Toby also shows how to make five-spice edamame - for that recipe, click here.)

Here's a fresh and heart-healthy alternative to those store-bought chips and guac.

Ingredients:

4 Avocados

1/4 cup diced red onion

2 cloves garlic, minced

1/4 cup diced tomato

1 ear roasted corn

2 Tbsp. chopped cilantro

2 Tbsp. lime juice

2 Tbsp. minced chipotle peppers

Sea salt (to taste)

8 Flour tortillas

INSTRUCTIONS:

  1. Mince garlic and chipotle peppers add to mixing bowl.
  2. Run a knife through each avocado to pit, then cut around pit and twist the halves open. Remove pit. Score the avocado and use a teaspoon to remove the flesh. Add to mixing bowl and mash with a fork until desired consistency is reached.
  3. Add roasted corn, lime juice, tomato, red onion, and cilantro. Season with sea salt.
  4. Brush tortillas with olive oil, season with cajun powder, bake in 400 degree oven until crisp.

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