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What’s Cooking: Better Than Chipotle Guacamole and Chips Recipe
Better Than Chipotle Guacamole and Chips
I have never been a huge fan of avocado. This means that I am not a big fan of guacamole. But when you are in a relationship, you will find yourself doing and making things that are not on the top of your “favorites” list. This was the case a year ago when I noticed Chris was eating at Chipotle twice a week. He would always add chips and two guacamole’s to his order.
Not only was it expensive, but it I also figured it would taste better if it was homemade. After a few experiments I came up with a recipe, that in the words of Chris is,
“Better than Chipotle!”
I have to admit this recipe is addictive even for an avocado hater like me! I imagine in future years bringing this out for game night, guys night, and Superbowl parties. It feels good knowing that my husband and his friends will enjoy themselves as I provide munchies that will leave them impressed and Chris beaming with pride. Here is the recipe.
INGREDIENTS
From The Pantry:
- 1 tsp of sea salt
- 5 flour tortillas
- frying oil
From The Fridge:
- 2 semi-ripe avocados
- 1 tbsp of diced Serrano peppers
- 1 tbsp diced red onion
- 1 tbsp of chopped cilantro
- 1/2 lime
METHOD
Part 1: The Guacamole
- Cut open the one avocado, pit, slice into cubes and scrape into a bowl.
- Make sure the cubes stay intact when scraping.
- Cut open the other avocado and squeeze firmly until slightly mashed.
- Scoop into the bowl.
- Add onion, peppers, cilantro and salt
- Squeeze the lime half over this mixture.
- Mix together with a fork mashing larger chuncks slightly.
- The final mixture should have 70/30 ratio of mashed to cubed pieces.
- Cover bowl with plastic wrap and set to the side.
Part 2: The Griddle
- Fill skillet half way with oil over medium high heat.
- You may also use a deep fryer (my preferred method).
- Stack the tortillas and cut into 8 slices like a pizza.
- Drop in oil and cook for one minute.
- Turn over and cook for another minute.
- Remove from oil and drain on a paper towel.
Part 3: The Finish Line
- Sprinkle a pinch of salt on the chips.
- Serve on a tray with the guacamole.
- The mixture will last for two days if refrigerated. Chips only last 1 day.
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1 Response
Ohhhh man! You are a lady after my own heart! Lol, looks so and this is one of my fav dishes too! The key for me is the salt and extra lime. I might even dice a tomato in mines to for a little more color.thanks for sharing!