Snacks
Green Pepper Guac with Crispy Cholula Chips

PREP TIME: 10 min | COOK TIME: 12 min | CALORIES: 77 | INGREDIENTS: 10
Servings: 24 (2-tablespoon)
Ingredients
- 3 tablespoons Cholula® Original Hot Sauce
- 2 tablespoons olive oil
- 3 (10-inch) flour tortillas
- 4 medium ripe avocados, peeled, pitted and coarsely chopped
- 3 tablespoons Cholula® Green Pepper Hot Sauce
- 3 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 3 tablespoons finely chopped red onion
- 3 tablespoons finely chopped tomato
- 2 tablespoons finely chopped fresh cilantro
Directions
- Preheat oven to 425°F. Spray two large sheet pans with no-stick cooking spray. Mix Original Hot Sauce and oil in small bowl; set aside.
- Stack tortillas and cut in half using a pizza cutter or sharp knife. Cut each half into eight thin wedges. Arrange wedges in single layer on prepared pans. Brush with Hot Sauce mixture.
- Bake 10 - 12 minutes until chips are browned and crispy, rotating pans halfway through cooking
- Meanwhile, place avocado, Green Pepper Hot Sauce, lime juice and salt in large bowl. Mash avocado using potato masher or back of a fork (leave it chunky, if you’d like). Stir in onion, tomato and cilantro until well blended. Transfer to a serving bowl. Serve guacamole with warm tortilla chips.
Notes
Test Kitchen Tips:
- Stuck with ‘not-quite-ripe’ avocados? For the best texture, pulse chopped avocado in a food processor before mixing with remaining ingredients.
- Make your guac ahead! The addition of Green Pepper Hot Sauce and lime juice keeps this creamy dip nice and green. For best results when making ahead, place guac in a serving bowl and cover completely with plastic wrap, pressing the plastic right onto the surface of the guac. Stir before serving.
- Swap in any of our Cholula Hot Sauces in place of the Original when brushing tortillas before baking. For even more Real Flavor, try it with a combo of Chipotle, Original and Green Pepper. Make a pan of chips using each flavor, then toss together for a fun game of chip roulette!
Find the original recipe by clicking here.