Guacamole With Pita Chips Recipe 395 Recipes

GUACAMOLE WITH PITA CHIPS RECIPE - (3.9/5)

Steps:

• 1.Preheat oven to 425°F. Place the avocados in a medium bowl. Mash the avocados with a fork. 2.Add the tomato, jalapeño pepper, onion, cilantro, lime juice, sour cream, and 1/2 tsp. garlic salt to the avocados in the bowl. Gently stir to combine. Cover and set aside. 3.Brush both sides of the split pita halves with the oil. Sprinkle with the remaining garlic salt. Cut each split pita half into 4 wedges. Place on an ungreased baking sheet. Bake for 5 minutes. Turn the pitas over. Bake until crisp, about 5 minutes longer. Serve the guacamole with the pita chips.

SUPER BOWL SPICY GUACAMOLE WITH PITA CHIPS

Steps:

• In a food processor, blend the avocados, garlic, lemon juice, tequila and hot pepper sauce until smooth.
• Season with salt and pepper, to your taste.
• Mix in chopped tomato, onion and garlic powder. Cover tightly with plastic wrap and refrigerate until needed.
• Pita Chips
• Cut pita circles into small triangles, then separate the bread.
• Arrange pita triangles on a large baking dish and sprinkle with black pepper, garlic powder, oregano and sesame seeds.
• Drizzle a small amount of olive oil all over the pita triangles.
• Bake at 350' until lightly golden and crispy.
• Store uncovered until needed. Serve with the guacamole.

GUACAMOLE WITH CUMIN-DUSTED TORTILLA CHIPS

Steps:

• Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and season immediately with cumin and salt.
• Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper. Serve immediately with the cumin tortilla chips.

GUACAMOLE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 2 1/2-quart ovenproof bowl with cooking spray. Put paper liners in 3 cups of a muffin pan. Prepare a chocolate cake mix as directed. Fill the liners two-thirds of the way, then pour the rest into the prepared bowl.
• Bake the cupcakes and bowl cake until a toothpick inserted into the centers comes out clean, about 18 minutes for the cupcakes and 50 minutes for the bowl cake. Let cool. Remove the bowl cake and peel off the liners; freeze 20 minutes.
• Put the bowl cake upright on a cake board or plate. Carve out the middle, about 1 inch from the edge, with a paring knife to make room for the "guacamole."
• Cover the top and sides of the bowl cake with chocolate frosting.
• Pat ground chocolate sandwich cookies over the frosting to cover. Invert the cake onto another cake board or plate.
• Frost the bottom of the bowl cake. Trim the cupcake tops to make them level and attach to the bottom of the bowl cake with frosting.
• Frost the sides of the cupcakes as shown. Pat cookie crumbs into the frosting to cover completely. Transfer to the freezer.
• Mix the ice cream with 14 drops of green food coloring, 8 drops of yellow and 2 drops of red until it turns guacamole green. Stir in the candied cherries.
• Invert the cake so it's bowl-side up. Pat any loose crumbs into place, then fill with the ice cream. Freeze at least 1 hour. Serve with cinnamon-sugar pita chips.

GUACAMOLE WITH CRISPY CHIPS

Steps:

• Slice the avocados in half, remove the pits and scoop the flesh into a bowl using a spoon. With a potato masher or fork, lightly mash the avocados until mashed but still chunky. Add the lime juice, tomatillos and cayenne, and season to taste with salt and pepper. Mix gently. Cover with plastic and refrigerate until ready to serve.
• Line a baking sheet with paper towels. Heat the canola oil to 350 degrees F in a large heavy-bottomed pot over medium heat. Working in batches, fry the wonton wrappers in the oil until brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, remove the fried wontons to the paper towels to drain. Sprinkle with salt and let cool. Serve the wonton chips with the guacamole.