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GUACAMOLE TORTILLA SNACKS
  • Oil for deep-fat frying
  • 1 dozen corn tortillas (6 inches), quartered
  • 3 ripe avocados, peeled and mashed
  • 3 tablespoons mayonnaise
  • 1 medium onion, diced
  • 2 jalapeno peppers, chopped
  • 2 cups (8 ounces) shredded Monterey Jack
  1. In an electric skillet or deep-fat fryer, heat 1 inch of oil to 3750F. Fry the tortilla wedges, a few at a time, until golden brown. Drain on paper towels. For guacamole, combine avocados, mayonnaise, onion, tomato, and jalapenos in a bowl. Place tortillas on ungreased baking sheets. Top each with a tablespoon of guacamole. Sprinkle with cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Serve immediately.

 

 
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