Roasted Chile Guacamole with Baked Tortilla Chips

Ingredients

• 1 cup avocado chopped
• 7 ounce chiles diced green fire roasted canned
• 1 teaspoon garlic chopped
• 2 tablespoons juice of lemon 
• 8 servings olive oil 
• 0.5 cup onion frozen thawed chopped
• 2 cups no-salt added petite peas frozen thawed
• 8 servings salt and pepper 
• 1 ounce guacamole seasoning mix 
• 3  garden spinach herb tortilla wraps 
• 3  sun-dried tomato basil tortilla wraps 
• 0.5 cup tomatoes diced with no-salt added
• 0.3 cup water 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife
• potato masher
• cutting board

Directions

1. Watch how to make this recipe.
2. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray; set aside.
3. On a cutting board, stack 3 tortillas and using a sharp knife, cut into 8 wedges (like a pie). Repeat with remaining tortillas. Separate any that may stick together.
4. Place on baking sheet, evenly spaced.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 8 to 10 minutes or until golden.
7. Remove and let cool.
8. In a medium saucepan combine onions, peas, water, lemon juice, guacamole seasoning, and garlic. Cook for 10 minutes until ingredients are soft.
9. Remove from heat and let cool.
10. Pour cooled pea mixture into a large bowl.
11. Add avocado and mash with a fork or potato masher. Strain tomatoes and add to bowl with green chiles.
12. Mix until blended.
13. Serve with baked chips.