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Avocado and Grapefruit Tortillas


Flour tortillas buttered and crisped in the oven are a tasty alternative to store-bought chips. We topped them with avocado and grapefruit for a zingy hors d'oeuvre.

  • Servings: 12

Photography: Dana Gallagher

Source: Martha Stewart Living, December/January 1999


  • 6 six-inch flour tortillas
  • 1 tablespoon unsalted butter, melted
  • 3 pink or white grapefruit, peel and pith removed
  • 1/2 yellow bell pepper, stemmed and seeded
  • 2 avocados, peeled and pitted
  • Juice of 1 lime
  • Salt and freshly ground black pepper
  • 2 small jalapeno peppers, sliced into rounds


  1. Preheat oven to 350 degrees. Brush tortillas with butter; cut each into 8 triangles. Arrange on a baking sheet; toast in oven until golden, 10 to 12 minutes. Set chips aside. Using a paring knife, remove each grapefruit section; set aside. Cut yellow pepper lengthwise in 1/8-by-1-inch julienne; set aside.

  2. In a medium bowl, mash avocados with a fork until softened with some small pieces. Mix in lime juice, and season with salt and pepper. Heap about 2 teaspoons avocado mixture on each reserved chip, place a reserved grapefruit section on top, and garnish with a reserved yellow pepper slice and jalapeno slices; serve immediately.

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