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ROCK-A-MOLE AND CHILE-LIME TORTILLA CHIPS
“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!”
2 Large Haas Avocados, Cut and Seeded½ Poblano Chile, Seeded, Stemmed and Finely Chopped1 Serrano Chile, Seeded, Stemmed and Finely Chopped½ Medium Red Onion, Finely Chopped1 c Cilantro, Chopped½ Lime, Fresh Squeezed2 2 oz. Jars Pimento, Sliced (juice removed)½ tsp. Granulated GarlicSea Salt & Fresh Ground Pepper to taste
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.
To Make The Chips:
Yellow Corn Tortillas (1 dozen), cut into triangles½ tsp. Chile Powder1 tsp. Sea Salt2 Tbl. Lime, FreshSafflower Oil Cooking Spray
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.”
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