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Guacamole Tortilla Snacks

"These zippy wedges disappear quickly at parties," remarks Rhonda Black of Salinas, California. "Mellow avocados and cheese balance the spicy peppers."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 dozen

Ingredients

  • Oil for deep-fat frying
  • 1 dozen corn tortillas (6 inches), quartered
  • 3 ripe avocados, peeled and mashed
  • 3 tablespoons mayonnaise
  • 1 medium onion, diced
  • 1 medium tomato, diced
  • 2 jalapeno peppers, chopped
  • 2 cups 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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