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Skinny Garlic Guacamole
Skinny Garlic Guacamole
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Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Decadently delicious guacamole with a garlicky twist, now with 64% less fat!
Ingredients:
  • 1 medium bulb garlic (2 oz)
  • 3 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • Cooking spray
  • 2 medium avocados, peeled, pitted
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon black pepper
  • Dash ground red pepper (cayenne) or few drops red pepper sauce, if desired
  • 1/4 cup finely chopped red onion
  • 3 plum (Roma) tomatoes, seeds removed, chopped
  • 2 tablespoons chopped fresh cilantro
  • Assorted fresh vegetables for dipping, such as carrots and cucumbers
Instructions:
  • Preheat the oven to 350°F. Gently remove the paper-like layers from the garlic bulb, keeping just enough to hold the cloves together. Slice off the top of the bulb to expose the cloves, about 1/4 to 1/2 inch. Place the bulb cut side up on a 6-inch piece of foil, wrap it securely, and then place it in a pie plate or shallow baking dish. Bake for 40 to 45 minutes until the garlic is tender when pierced with a toothpick or fork. Let it cool before using.
  • Prepare 2 large cookie sheets by generously coating them with cooking spray. Divide each tortilla into 12 wedges and arrange them in a single layer on the prepared cookie sheets. Lightly coat the tortilla wedges with more cooking spray. Bake in the oven, without covering, for 8 to 10 minutes, until they turn a beautiful light golden brown and become crispy.
  • In a medium bowl, smash ripe avocados. Mix in 1 teaspoon of rich roasted garlic, fresh lime juice, salt, black pepper, and red pepper. Add diced onion, juicy tomatoes, and fresh cilantro. Enjoy with crispy baked tortilla chips and fresh vegetables for dipping.

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