Originally posted in "Super Bowl recipes: 'Fried' tortillas with lighter guacamole."
Makes a heaping 1-1/2 cups, serving 4 to 6
6-8 corn tortillas (from an 11-ounce package)
1-1/2 tablespoons olive oil
Kosher salt
3/4 cup frozen green peas, thawed
3 ripe Hass avocadoes, peeled, pitted, and coarsely smashed
3 scallions, thinly sliced
1/2 large tomato, cut into small dice (eliminate tomato if you really want to go low-cal)
3 tablespoons chopped cilantro
1-1/2 tablespoons lime juice
1/2 teaspoon garlic powder
1/2 teaspoon hot red pepper sauce
3/4 teaspoons salt
Adjust oven rack to upper- and lower-middle positions and heat oven to 400 degrees F. Arrange tortillas in a single layer on 2 large cookie sheets. Brush both sides of each tortilla with oil and generously sprinkle with salt. Bake, switching pan positions at 8 minutes, until crisp and golden brown, about 12 minutes.
Meanwhile, place peas and 3 tablespoons water in a blender and process until smooth, about 30 seconds. Transfer to a medium bowl. Stir in remaining ingredients. Serve with tortillas.
Mix avocado with remaining ingredients. Serve with whole tortilla chips, allowing everyone to break off and dip chips.
Pam Anderson blogs with her two daughters at Three Many Cooks.
