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Guacamole Tortilla Snacks Recipe

"These zippy wedges disappear quickly at parties," remarks Rhonda Black of Salinas, California. "Mellow avocados and cheese balance the spicy peppers."

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Guacamole Tortilla Snacks Recipe

Prep/Total Time: 30 min.

Yield: 16 Servings

25 5 30

Ingredients

Oil for deep-fat frying
1 dozen corn tortillas (6 inches), quartered
3 ripe California Avocados, peeled and mashed
3 tablespoons mayonnaise
1 medium onion, diced
1 medium tomato, diced
2 jalapeno peppers, chopped
2 cups (8 ounces) shredded Monterey Jack, Colby-Jack or cheddar cheese

Directions

In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the tortilla wedges, a few at a time, until golden brown. Drain on paper towels.
For guacamole, combine the avocados, mayonnaise, onion, tomato and jalapenos in a bowl. Place tortillas on ungreased baking sheets. Top each with a tablespoon of guacamole. Sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Serve immediately. Yield: 4 dozen.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Guacamole Tortilla Snacks in Taste of Home December/January 2001, p66

Keep Guacamole Fresh

I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty, green color. —Pam Ubl, Coon Rapids, Minnesota