Roxy
Starter
Guacamole Tortilla Snacks:
Oil For Deep-Fat Frying
3 Dozen Corn Tortillas-(6-in.), Quartered
1 Ripe Avocado, Peeled and Mashed
3 T. Mayonnaise
1 Medium Onion, Diced
1 Medium Tomato, Diced
2 Jalapeno Peppers, Chopped
2 Cups Shredded Monterey Jack, Colby-Jack or Cheddar Cheese
In a Deep-Fat Fryer, heat 1 in. of oil to 375 degrees. Fry the Tortilla Wedges, a few at a time, until golden brown. Drain on paper towels.
For Guacamole, combine the avocados, mayonnaise, onion, tomato and Jalapenos in a bowl. Place Corn Tortillas on ungreased baking sheets. Top each with a tablespoon of Guacamole. Sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Serve immediately.
Oil For Deep-Fat Frying
3 Dozen Corn Tortillas-(6-in.), Quartered
1 Ripe Avocado, Peeled and Mashed
3 T. Mayonnaise
1 Medium Onion, Diced
1 Medium Tomato, Diced
2 Jalapeno Peppers, Chopped
2 Cups Shredded Monterey Jack, Colby-Jack or Cheddar Cheese
In a Deep-Fat Fryer, heat 1 in. of oil to 375 degrees. Fry the Tortilla Wedges, a few at a time, until golden brown. Drain on paper towels.
For Guacamole, combine the avocados, mayonnaise, onion, tomato and Jalapenos in a bowl. Place Corn Tortillas on ungreased baking sheets. Top each with a tablespoon of Guacamole. Sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Serve immediately.
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