Roasted Chile Guacamole with Baked Tortilla Chips

Name: Roasted Chile Guacamole with Baked Tortilla Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 3 sun-dried tomato basil tortilla wraps; 3 garden spinach herb tortilla wraps; Olive oil; Salt and pepper; 1/2 cup frozen chopped onion, thawed; 2 cups frozen no-salt added petite peas, thawed; 1/3 cup water; 2 tablespoons lemon juice; 1 (1-ounce) packet guacamole seasoning mix; 1 teaspoon chopped garlic; 1/2 cup diced tomatoes with no-salt added; 1 cup chopped avocado; 1 (7-ounce) can fire roasted diced green chiles

Servings: persons

Cooking spray
3 sun-dried tomato basil tortilla wraps
3 garden spinach herb tortilla wraps
Olive oil
Salt and pepper
1/2 cup frozen chopped onion, thawed
2 cups frozen no-salt added petite peas, thawed
1/3 cup water
2 tablespoons lemon juice
1 (1-ounce) packet guacamole seasoning mix
1 teaspoon chopped garlic
1/2 cup diced tomatoes with no-salt added
1 cup chopped avocado
1 (7-ounce) can fire roasted diced green chiles

1
Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray; set aside.
2
On a cutting board, stack 3 tortillas and using a sharp knife, cut into 8 wedges (like a pie).
3
Repeat with remaining tortillas.
4
Separate any that may stick together.
5
Place on baking sheet, evenly spaced.
6
Drizzle with olive oil and season with salt and pepper.
7
Bake for 8 to 10 minutes or until golden.
8
Remove and let cool.
9
In a medium saucepan combine onions, peas, water, lemon juice, guacamole seasoning, and garlic.
10
Cook for 10 minutes until ingredients are soft.
11
Remove from heat and let cool.
12
Pour cooled pea mixture into a large bowl.
13
Add avocado and mash with a fork or potato masher.
14
Strain tomatoes and add to bowl with green chiles.
15
Mix until blended.
16
Serve with baked chips.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 3 sun-dried tomato basil tortilla wraps, 3 garden spinach herb tortilla wraps, Olive oil, and more.

Yes, Roasted Chile Guacamole with Baked Tortilla Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!