By Pam Anderson, Three Many Cooks
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
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
1. 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.
2. 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.
3. Mix avocado with remaining ingredients. Serve with whole tortilla chips, allowing everyone to break off and dip chips.