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Mango Guacamole with Baked Tortilla Chips

Tuesday, April 30, 2013 21:00

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Do you love to party! If you do then you know Cinco de Mayo is this Sunday.

When I was younger I use to go out and party with my friends, then it got old being around a bunch of rowdy people, lots of pushing and shoving – not fun at all. So instead of going out I started going to friends homes or having them over, and now, well, if you must know, it’s just another day.

That being said, I still like to prepare food for the occasion, to celebrate. Whatever stage in life you’re at, I know you’ll enjoy celebrating with this Mango Guacamole and Baked Tortilla Chips. It’s so simple to whip up that you’ll be making it all the time, not just for Cinco de Mayo.

I prepared a video covering all the details from how to cut an avocado and mango, to selecting the perfect ones, plus, how to make your own baked tortilla chips. Baked tortilla chips are healthier than fattening fried tortilla chips. Let’s face it, you can still celebrate and enjoy the festivities, and food, without feeling disgusting the next day – that is unless you over indulge in the alcohol.

Check out my video then print the recipe below to make for your Cinco de Mayo celebration this Sunday!

**Mango Guacamole

Yields: 3 cups

Ingredients:

3 medium-large (about 1 ¼ pounds), ripe avocados

½ small red onion, chopped into ¼ inch pieces

½ to 1 fresh Serrano chile, stemmed, seeded and finely chopped

2 tablespoons (loosely packed) chopped fresh cilantro, plus a few leaves for garnish

1 tablespoon fresh lime juice

1 large ripe mango, peeled, flesh cut from the pit and cut into ¼ inch pieces

Salt

Baked Tortilla Chips, Cucumber or Jicama slices, for serving

Directions:

Cut around each avocado from stem to blossom end and back up again, then twist the halves apart. Dislodge the pit.
Scoop the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork or potato masher.
Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and mix into the avocado along with Serrano, cilantro, lime juice and 2/3 the diced mango.
Taste and season with salt, usually about ¾ teaspoon. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate – best if served within a couple of hours.

When you’re ready to serve, scoop the guacamole into a serving bowl and garnish with the remaining diced mango and a few cilantro leaves if desired. Serve with baked tortilla chips, slices of cucumber or jicama.

Baked Tortilla Chips

Turn oven on to Bake at 350 degrees
Take package of tortillas, removing desired amount, and spray with non-stick cooking spray
Sprinkle tortillas with cumin, salt, and pepper
Slice tortillas into wedges with a pizza cutter
Lay wedges out onto foil lined cookie sheet
Bake for 8-10 minutes until lightly browned

Serve with your favorite toppings!

You can also use other seasonings if you like such as, chipotle powder or other spices that you like.

Enjoy!!!

Vicki Bensinger has been teaching culinary classes throughout Missouri since 1992. However, she saw the need for more specialized classes and in 2004 established “At Home with Vicki Bensinger“, offering personalized private culinary classes for individuals and small groups (ages 7 to adult) in the comfort of their home or organization.

Having an In-Home Culinary Class is the perfect way to get together with friends while you learn to cook, hone your culinary skills or just have a fun time with friends and food.

If you’d like to learn more about her classes please email Vicki at: linking text or [email protected]

Please follow her on Facebook

Member:
“IACP”
“Women Chefs & Restaurateurs”

Please check out Vicki’s blog where she shares recipes, tips, videos, giveaways and everything food related. The recipes Vicki has posted on her blog are recipes she hopes everyone will be able to prepare.

Happy Cooking!

2013-04-30 20:57:20

Source: http://in-homeculinaryclasses.blogspot.com/2013/04/mango-guacamole-with-baked-tortilla.html

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