Guacamole with Chipotle Tortilla Chips

Ingredients

• 2  avocados ripe peeled mashed seeded
• 0.5 teaspoon chipotle chile powder (such as McCormick)
• 8 6-inch corn tortillas ()
• 3 tablespoons cilantro leaves fresh chopped
• 1  garlic clove minced
• 2  jalapeño peppers seeded finely chopped
• 1 tablespoon juice of lime fresh
• 0.3 cup onion chopped
• 0.3 cup plum tomatoes chopped
• 0.5 teaspoon salt 
• 0.8 teaspoon salt 
• 3  tomatillos 

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 37
2. To prepare chips, cut each tortilla into 8 wedges; arrange tortilla wedges in a single layer on 2 baking sheets coated with cooking spray.
3. Sprinkle wedges with 1/2 teaspoon salt and chile powder; lightly coat wedges with cooking spray.
4. Bake at 375 for 12 minutes or until wedges are crisp and lightly browned. Cool 10 minutes.
5. To prepare guacamole, peel papery husk from tomatillos; wash, core, and finely chop.
6. Combine tomatillos, onion, and remaining ingredients; stir well.
7. Serve guacamole with chips.