Rating: 2.25 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
  • 4 Ratings

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.

Martha Stewart Living, December/January 1999

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Credit: Dana Gallagher

Recipe Summary test

Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews

4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1