When we saw that Chili's had unleashed a fancy new guacamole on the masses -- one loaded with fire-roasted corn, no less -- we just had
to make it over. We even whipped up some super-easy toasty chips. Get ready for some serious dipping with our Rockin' Roasted Corn Guac 'n Chips!
1 cup frozen sweet yellow corn
One 15-oz. can early/young peas, drained
1/2 cup mashed avocado (about 1 medium-small avocado's worth)
1/4 cup plain fat-free Greek yogurt (Fage Total 0% is the best!)
4 tsp. lime juice
1/2 tsp. chopped garlic
1/4 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
1/8 tsp. ground cumin
1/8 tsp. chili powder
3/4 cup chopped cherry or grape tomatoes
1/4 cup finely chopped onion
Optional: chopped fresh cilantro, chopped jarred jalapeño slices
Twelve 6-inch corn tortillas
3/4 tsp. salt
Preheat oven to 400 degrees.
Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 8 minutes. Set aside to cool.
Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, and dry seasonings. Continue to mash until blended.
Stir in corn, tomatoes, and onion. If you like, mix in cilantro and/or jalapeño. Refrigerate until ready to serve.
To make the chips, divide tortillas into two stacks and cut each in half. Cut each stack of halves into three triangles, for a total of 72 pieces.
Spray a large baking sheet with nonstick spray. Evenly lay about one-third of the tortilla triangles flat on the sheet.
Cover triangles with a generous mist of nonstick spray, spraying for about 2 seconds. Evenly sprinkle with 1/8 tsp. salt. Flip triangles over and sprinkle with another 1/8 tsp. salt.
Bake in the oven for 5 minutes. Carefully flip tortilla triangles over on the sheets. Continue to bake in the oven until crispy, about 5 minutes longer.
Repeat baking process until all the chips are baked. (If you have extra baking sheets and a large oven, feel free to do it all at once!)
Once cool enough to handle, transfer chips to a serving bowl. Serve with chilled guac and enjoy!
MAKES 8 SERVINGS