Tomatillo Guacamole with Tortilla Chips
May 2, 2010
For upcoming Cinco de Mayo festivities, try this recipe for guacamole and make the snack healthier by following the steps below to bake your own chips.
- 8 (6-inch) corn tortillas
- Cooking spray
- 1/2 teaspoon salt
- 3 tomatillos
- 1/3 cup chopped red onion
- 1/3 cup chopped Roma tomato
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 3/4 teaspoon salt
- 2 ripe peeled avocados, seeded and coarsely mashed
- 1 jalapeņo pepper, seeded and finely chopped
- 1 garlic clove, minced
To prepare chips, preheat oven to 375° F. 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.
Calories: 57 (41% from fat)
Fat: 2.6 g (sat 0.4 g, mono 1.5 g, poly 0.5 g)
Protein: 1.2 g
Carbohydrate: 8.3 g
Fiber: 1.7 g
Cholesterol: 0.0 mg
Iron: 0.4 mg
Sodium: 207 mg
Calcium: 27 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, May 03, 2010