ROCK-A-MOLE AND CHILE LIME TORTILLA CHIPS

Chef Kai Chase

“The star of any authentic Mexican menu has got to be the guacamole! No matter how you slice it, it’s chunky and creamy smooth texture gives an outstanding performance all by itself. Before I studied at any culinary school, this recipe came all-too natural to me thanks to my father’s fiery Latin influence and my upbringing. My signature recipe is one of X-treme rock star quality. It’s one of my celebrity clientele’s favorite “skinny dips.” Add some house made tortilla chips to the bill and you have definitely got yourself a #1 hit. Rock-On!”

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Ingredients

ROCK-A-MOLE

2 Large Haas Avocados Cut and Seeded
½ Poblano Chile, Seeded Stemmed and Finely Chopped
1 Serrano Chile, Seeded Stemmed and Finely Chopped
½ Medium Red Onion Finely Chopped
1 Cup Cilantro Chopped
½ Lime Fresh Squeezed
2 2 oz. Jars Pimento Sliced (juice removed)
½ tsp. Granulated Garlic
Sea Salt & Fresh Ground Pepper to taste

CHILE-LIME TORTILLA CHIPS

Yellow Corn Tortillas (1 dozen) cut into triangles
½ tsp. Chili Powder
1 tsp. Sea Salt
2 Tbl. Lime Fresh
Safflower Oil Cooking Spray

Instructions

ROCK-A-MOLE

On a wooden cutting board slice the avocado length wise and open, remove the seed with a chef’s knife and scoop the green, creamy flesh into a large mixing bowl.
Using a fork mash the avocado until it becomes a semi-chunky and creamy consistency.
Add the poblano chile, serrano, onion and pimento, mix together with fork.
Add the cilantro and lime juice. Sea salt and fresh cracked pepper to taste.
Mix thoroughly, cover with plastic wrap and chill for 20 minutes.

CHILE-LIME TORTILLA CHIPS

Pre-heat the oven to 400 degrees.
On a foil lined baking sheet spread the tortillas evenly and coat with the safflower oil spray on both sides.
Sprinkle with salt, chile powder and lime juice.
Bake for 15-20 minutes or until golden brown.
Once done, remove from the oven and serve warm with the “Rock-A-Mole.”