Prep Time: 15 minutes Cook
Time: 5 minutes Yield: 4 servings
2 ripe avocados, like Hass, Bacon, Zutano, or Gwen (ripe means
it indents easily
with the firm press of a finger)
1/2 cup lightly packed cilantro leaves (stems discarded before
measuring), finely
chopped
2 tablespoons freshly squeezed lemon juice
4 scallions (green onions), finely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground chipotle pepper (may be replaced with cayenne
pepper)
8 flour tortillas
Preheat the oven to 350 degrees F.
Halve the avocados lengthwise, remove the pits, and scoop the
flesh out of the
skin.
Add all the ingredients, except the tortillas, to a bowl. Blend
with a fork until the
mixture is just slightly lumpy.
To make flame-like tortilla chips for garnish, cut flour tortillas
into wavy triangles flame
shapes, then bake on a cookie sheet until crisp, about 5 minutes.
Bon Appetite, yours,
Chef Georg.
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