Super Bowl recipes: 'Fried' tortillas with lighter guacamole

Must-have Super Bowl recipes include tortilla chips and guacamole. Here is a lighter version of a favorite dish and no one will know the difference.

By , Three Many Cooks

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    Super Bowl recipes: 'Fried' tortillas with lighter guacamole.
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Editor's note: Pam Anderson of Three Many Cooks has a cookbook out you might want to know about: "Perfect One Dish Dinners: All You Need for Easy Get-Togethers." Her "Taste-Like-Fried Tortillas with Lighter Guacamole" is a perfect Super Bowl recipe combo for those party hosts wanting to balance the heavy sour cream and cheddar cheese topping of Packers vs. Steelers chili.

By substituting less expensive, lower-calorie green peas and water for some of the avocados (a trick I learned at Rancho La Puerta Fitness Resort and Spa, in Baja Californi), you're saving calories and bucks – and no one will ever suspect.

The chips are brushed with a minimal amount of oil, so even though they're baked, they actually taste fried. The guacamole can be covered with plastic wrap placed directly over the surface and refrigerated for up to 4 hours. If you don't have time to make the tortillas, simply serve the guacamole with a 14- to 16-ounce bag of store bought tortilla chips.

(See next page for recipe)

Tastes-Like-Fried Tortillas with Lighter Guacamole

Makes a heaping 1-1/2 cups, serving 4 to 6

6-8 corn tortillas (from an 11-ounce package)
1-1/2 tablespoons olive oil
Kosher salt

3/4 cup frozen green peas, thawed
3 ripe Hass avocadoes, peeled, pitted, and coarsely smashed
3 scallions, thinly sliced
1/2 large tomato, cut into small dice (eliminate tomato if you really want to go low-cal)
3 tablespoons chopped cilantro
1-1/2 tablespoons lime juice
1/2 teaspoon garlic powder
1/2 teaspoon hot red pepper sauce
3/4 teaspoons salt

Adjust oven rack to upper- and lower-middle positions and heat oven to 400 degrees F. Arrange tortillas in a single layer on 2 large cookie sheets. Brush both sides of each tortilla with oil and generously sprinkle with salt. Bake, switching pan positions at 8 minutes, until crisp and golden brown, about 12 minutes.

Meanwhile, place peas and 3 tablespoons water in a blender and process until smooth, about 30 seconds. Transfer to a medium bowl. Stir in remaining ingredients. Serve with tortillas.

Mix avocado with remaining ingredients. Serve with whole tortilla chips, allowing everyone to break off and dip chips.

Pam Anderson blogs with her two daughters at Three Many Cooks.

To read a related post, click here.

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