Avocado Tortilla Chip Rounds Food

STONE BAKED TORTILLA CHIPS WITH AVOCADO CRANBERRY SALSA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each tortilla into 4 chip-sized wedges. I do this using a pizza slicer. If you are using larger than 4-inch tortillas, slice into 8 chip-size wedges. Arrange the wedges in a single layer on the baking stone.
• Coat the chips with coconut or olive oil cooking spray. Brush a little bit of lime juice on top. Sprinkle with sea salt and paprika.
• Bake at 350 for 7 to 8 minutes. Turn wedges over and sprinkle extra salt/seasoning evenly over wedges. Bake an additional 7 to 8 minutes, or until lightly browned. Cool completely.
• To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat. Add clementine sections and remaining 6 ingredients into KitchenAid 7 Cup Food Processor. Select and push pulse button until finely diced mixture is made and herbs/onion are diced.
• Place into a bowl with avocado and lime and toss gently to combine. Serve salsa with chips. Yield: 8-10 servings (serving size: 8 chips and 1/4 cup salsa)

CHIPOTLE SHRIMP APPETIZER RECIPE

Steps:

• Mix olive oil, chili powder, salt, garlic powder and brown sugar in a medium-sized bowl until completely combined. Add the peeled and deveined shrimp then stir to coat. Cover bowl with plastic wrap and refrigerate for at least 1−4 hours.
• After shrimp has marinated for at least 1 hour, remove from the fridge and drain any excess liquid from the bowl.
• Place a large skillet over medium-high heat and add 2 Tbsp oil to the pan. When oil is hot, carefully add the shrimp and cook just until it is cooked through-this'll take about 1−2 minutes per side, depending on the size of the shrimp.
• When the shrimp is cooked through, transfer it to a medium-sized mixing bowl and squeeze the juice of ½ a lime over the top. Sprinkle with 2 Tbsp chopped cilantro, stir to combine then set aside to cool slightly.
• In a separate bowl, stir together avocado, lime juice and tomatoes then season with salt and pepper to taste.
• Place approximately 2 tsp of the avocado mixture into each tortilla chip 'scoop' and top with a chipotle lime shrimp. Serve immediately and enjoy!

GRILLED SEA SCALLOPS ON TORTILLA CHIPS WITH AVOCADO PUREE AND JALAPENO PESTO 2

Steps:

• Heat a grill to high.
• Brush the scallops on both sides with the oil and sprinkle with salt and pepper. Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side. Remove from the grill and slice in half into 2 coins.
• Spread about a tablespoon of Avocado Puree over each chip. Top the puree with a scallop, grill-side up, and top each scallop with a dollop of the Jalapeno Pesto. Garnish with cilantro leaves.
• Combine the cilantro, onions, oil, lime juice and avocado in a food processor and process until combined, but still chunky. Puree until smooth if desired. Season with salt and pepper.
• Combine the cilantro, pine nuts, jalapeno, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl.

AVOCADO TORTILLA CHIP ROUNDS

Steps:

• Peel, pit& mash the avocado- keep the pit to place in the mixture to help keep it from browning.
• Add spice, lime juice& Tabasco to the avocado.
• Mix well.
• Cover& chill until ready to serve.
• Spread the avocado mixture on the 20 tortilla chips.
• Slice cherry tomatoes and place a slice on each chip.
• Serve.

SHRIMP TOSTADA BITES

Steps:

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• Add your shrimp to a bowl, drizzle over them about 1 tablespoon of avocado or olive oil. Then, sprinkle over the creole or blackening seasoning, cumin, paprika, granulated garlic, a couple of pinches of salt, and black pepper, toss to combine, and allow the shrimp to marinate for about 10-15 minutes.
• While the shrimp marinates prepare you smashed avocado: cut both avocados in half, remove the pit, and peel away the outer skin. Add the avocado flesh to a bowl, add the lime juice and zest, plus a sprinkle of salt, and using a fork, smash/mash the avocado to your desired level of chunkiness. Cover with plastic and keep in the fridge until ready to serve.
• To prepare the shrimp, place a cast iron (or other heavy-bottom skillet) over medium-high heat, and drizzle in about 1-2 tablespoon of oil. Once the skillet is very hot, add about half of the marinated shrimp in, and allow the shrimp to sear/blacken on the first side for about 2-3 minutes, or until charred and cooked through. Flip, and sear another 2-3 minutes, until charred on the second side. Add to a bowl to hold, and repeat with remaining shrimp.
• Cut each piece of shrimp into 6 small pieces so that you have a dice out of them (it'll be reminiscent of a ceviche-style dice), then add the diced shrimp back to the bowl.
• To assemble the tostada bites, spoon a small dollop (roughly a scant tablespoon worth) of the smashed avocado into the center of each corn tortilla chip round, then top with 6 small pieces of the diced shrimp, about 1 shrimp worth. Add two quartered tomato pieces, then sprinkle over a couple of wisps of red onion, a sprinkle of Cotija cheese, and a sprinkle of micro cilantro or regular cilantro leaves.
• Place onto a serving platter or tray, and enjoy warm, or room temp, with extra lime and hot sauce on the side, if desired.

AVOCADO "CEVICHE" AND CHILI LIME CHIPS

Steps:

• Preheat: Put racks in the upper- and lower-thirds of the oven; preheat to 350°F (177°F).
• Mix avocado "ceviche": In a medium bowl, whisk together lime juice, olive oil, and salt. Add the avocado, bell pepper, cucumber, corn, radish, onion, cilantro, and jalapeno. Toss gently to coat.
• Marinate "ceviche": Cover and transfer to the fridge. Let sit to marinate, for at least 15 minutes, stirring a couple times to make sure all vegetables are coated.
• Cut tortillas chips: Stack the tortillas. Make four cuts down the stack of tortillas, so each tortilla becomes 8 even pieces. Scatter over two parchment lined baking sheets.
• Season and bake chips: In a small bowl, whisk together grapeseed oil, lime juice, and lime zest. Brush the mixture over both sides of the chips. Sprinkle the tops evenly with ¼ teaspoon of the salt and ¼ teaspoon of the chili powder. Bake until the chips are golden brown, 10 to 12 minutes. Chips will continue to crisp as they cool.
• Serve: Taste chips and season with more salt and chili powder if you'd like. Serve with avocado "ceviche".

TORTILLA CHIPS BAKED WITH CHICKEN, AVOCADO AND CHEESE

Steps:

• Place the lime juice in a bowl. Peel and pit the avocado. Cut the flesh into small cubes, place in the bowl, and toss and coat with lime juice. Remove the skin from the chicken legs and discard. Removed the meat from the legs and cut or pull into small pieces. Add the chicken and cheese to the avocado and toss to combine. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Set the tortilla chips on the baking sheet in a single layer. Divide and top each chip with some of the chicken mixture. Bake the tortilla chips 6 to 8 minutes, or until nice and hot and the cheese is melted. Arrange chips on a serving platter. Top each one with a small spoon of salsa and a small sprig of cilantro. Serve immediately. Note: Cooked chicken legs are available in our deli department. Recipe Options: If you don't care to use a spicy cheese, replace the jalapeno-flavoured one with regular, plain Monterey jack cheese, or another style of cheese, such mozzarella or cheddar. Instead of buying the chicken precooked, prepare it yourself by using this recipe: Cajun-style Barbecue Chicken Legs. That recipe yields four cooked chicken legs, two more than needed in the recipe, but you won't mind having some tasty leftovers.

BLACK BEAN AND AVOCADO SALAD

Steps:

• Drain and rinse black beans, black eyed peas, and corn. Add diced tomatoes, cilantro, avocado, lime, and dressing. Rinse the beans to remove the starchy water from the can. Here you can see the bubbles from the starch. Once the bubbles are gone, you've rinsed thoroughly. Mix gently to combine while avoiding crushing the avocados. Serve immediately, with tortilla chips if desired. Store leftovers in the fridge, covered, for no more than two days. If you think you won't use it all at once, reserve part in advance and do not add avocados until serving that portion

SHRIMP AND AVOCADO TORTILLA ROUNDS

Steps:

• Fill a skillet with enough salted water to reach 1/2 inch up the side and bring the water to a boil. Add the shrimp and simmer them, covered, shaking the skillet occasionally, for 1 to 2 minutes, or until they are pink and just firm. Transfer the shrimp with a slotted spoon to a bowl of ice water, discard the shells, and halve the shrimp lengthwise, deveining them. The shrimp may be prepared up to 1 day in advance and kept covered and chilled.
• Peel and pit the avocados and in a bowl mash them with a fork. Add the salt, the cayenne, the lemon juice, and the tomatoes and combine the mixture well.
• Just before serving spread the tortilla chips with the avocado mixture, top the mixture with half a shrimp, and garnish each hors d'oeuvres with 1 of the parsley leaves if desired.