I get so excited in August since I know football season (Go Buckeyes!) is getting underway. That also means it is time for sporty new snacks. Here’s my latest … basically a delicious upgrade to traditional chips, salsa, and guacamole. The chips are extra crisp. The salsa is rather figgy. And the avocado dip is velvety smooth. Enjoy them all together. Game on!
Note: The Recipe Redux theme for this month is “Crunchy Snacks.”
grilled fig salsa with whipped avocado & baked tortilla crisps
Yield: 6 servings
Serving size: 2 large crisps with 3 tablespoons each fig salsa and whipped avocado
- 6 blue or yellow corn tortillas (5- to 5 1/2-inch diameter)
- 1 tablespoon avocado oil
- 1/2 teaspoon sea salt, divided
- 5 large or 8 medium fresh Black Mission figs, grilled* or fresh, diced
- 1/4 cup diced red onion
- 1/4 cup loosely packed, roughly chopped fresh cilantro leaves
- 1/2 small jalapeño pepper, with seeds, minced
- 1/2 teaspoon ground coriander, divided
- Juice of 1 lime (2 tablespoons), divided
- 2 medium Hass avocados, peeled, seeded and cubed
- Preheat the oven to 425° Brush both sides of the tortillas with the oil. Cut in half and arrange in a single layer on a large baking sheet. Sprinkle with 1/8 teaspoons of the salt. Bake until crisped, about 10 to 12 minutes. Transfer the tortilla crisps directly to a cooling rack.
- Meanwhile, in a medium bowl, gently stir together the figs, onion, cilantro, jalapeño, coriander, 1 tablespoon of the lime juice, and 1/8 teaspoon of the salt.
- In a large mixing bowl with an electric mixer, blend the avocados and remaining 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/4 teaspoon ground coriander until creamy and fluffy.
- Serve the tortilla crisps topped with avocado dip and the fig salsa.
Per serving: 220 calories, 10g total fat, 1.5g saturated fat, 0g trans fat, 400mg sodium, 33g total carbohydrate, 5g dietary fiber, 10g total sugars includes 0g added sugars, 4g protein
*Lightly brush the cut surface of halved figs with avocado oil. Grill or pan-grill over direct medium-high heat until rich grill marks form, about 4 minutes, on cut side only.
The “Before” Version
Compare to Chips, Guacamole & Salsa
- Upgrade your tortillas chips — make your own; use blue corn instead of traditional yellow or white corn, if possible; and cut in half rather than in wedges
- Go for a fruitier salsa – use whatever fruit is in season, like figs; grill the fruit for smoky interest; add a pinch of ground coriander (an earthy spice) and add a little jalapeño (for a hint of “heat”) to balance sweetness
- Consider a “whip” instead of a guac — and blend up avocado until it’s fluffy