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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
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- 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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