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Roasted Jalapeño and Tomatillo Guacamole on Brown Rice Tortilla Chips

I am obsessed with avocados! They are one of my favorite foods in the world. Yesterday, I wanted to make a snack to enjoy while I watched my beloved Nittany Lions. I make guacamole all the time, so I decided to spice it up a little. Roasting the tomatillo and jalapeño gives this guacamole a smoky flavor! Enjoy :)

Roasted Jalapeño and Tomatillo Guacamole

Roasted Jalapeño and Tomatillo Guacamole

Roasted Jalapeño and Tomatillo Guacamole

Roasted Jalapeño and Tomatillo Guacamole

Roasted Jalapeño and Tomatillo Guacamole

Roasted Jalapeño and Tomatillo Guacamole

Roasted Jalapeño and Tomatillo Guacamole

Roasted Jalapeño and Tomatillo Guacamole

Roasted Jalapeño and Tomatillo Guacamole

Roasted Jalapeño and Tomatillo Guacamole Recipe

2 avocados
1 lime
1/4 cup chopped cilantro
1 tomatilla
1 Jalapeño
Brown Rice Tortillas
Extra Virgin Olive Oil Salt

Preheat the oven to 400 degrees.

Peel the wrapper off the tomatillo. Place the tomatillo and Jalapeño on a baking sheet, cover with the olive oil and salt. Roast for 20-25 minutes. Immediately turn down the oven to 350 degrees.

Mix the avocados and cilantro in a bowl. Peel the roasted tomatillo and Jalapeño (the peels should come off very easily). Chop them finely and mix them the avocado. Squeeze lime into mix, carefully avoiding seeds. Use a fork to meld the mixture. Salt to taste.

Cut the tortillas into triangles. Brush olive oil on both sides and sprinkle with salt. Bake for ten minutes on one side and then flip and put them back in the oven for 3 minutes.

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