Grilled Avocado Guacamole with Homemade Tortilla Chips

I was pretty skeptical when I ran across this recipe from Michael Chiarello. I actually like a lot of what he does. But, a guacamole with basil? Seemed intriguing but also... scary.


So, I made some quick and easy tortilla chips while Anita made the guac. We both agreed that it was fantastic. It won't replace traditional guac in our house, but it'll be a strong favorite. We really liked it and recommend it as a change from what you're used to in a guacamole.

If you don't want to make your own chips, use good bagged chips. Homemade chips are super easy to make, and much better tasting. Give them a try!

For the guacamole:

Makes: 4-6 servings
Prep time: 5 minutes
Cool time: 5 minutes
Printable Recipe

Ingredients:

• 4 ripe avocados
• 4 T extra virgin olive oil, divided
• 1 lemon, juiced
• 1 1/2 T garlic, minced
• 6 T fresh basil, julienned
• 1/4 cup sour cream
• 1/4 cup fresh grated Parmesan

1. Preheat grill to medium high.

2. Pit and peel the avocados. Place in a bowl and drizzle with the lemon juice and 2 T of the oil. Sprinkle with S&P to taste.

3. Place avocados on grill and grill for 1 minute on each side. Remove to cool.

4. In a skillet heat the remaining 2 T of oil and saute the garlic until starting to brown.

5. Add the basil and cook until wilted, about 1 minute.

6. Transfer basil/garlic mixture to a large bowl and add in the avocados. Mash the avocados with a fork.

7. Add the sour cream and Parmesan and stir well. Serve immediately with chips.

For the tortilla chips:

Makes: 4-6 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:

• Oil for frying
• 10 or more corn tortillas, cut into quarters
• Salt

1. Heat 2" oil in a skillet or Dutch oven to 360F.

2. Place 4-6 tortilla quarters in oil and cook for 1 minute per side.

3. Remove to paper towel-lined plate and salt well. Continue with remaining tortilla quarters.