Food & Cooking Recipes Appetizers Avocado and Grapefruit Tortillas 2.3 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Servings: 12 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. Ingredients 6 six-inch flour tortillas 1 tablespoon unsalted butter, melted 3 pink or white grapefruit, peel and pith removed ½ 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 Directions 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. 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. Rate it Print