Jamie Oliver

Crispy tortillas with guacamole

A delicious and quick Mexican-style snack

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Crispy tortillas with guacamole

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    635
    32%
  • Fat
    36.9g
    53%
  • Saturates
    12.8g
    64%
  • Protein
    11.4g
    25%
  • Carbs
    61.8g
    24%
  • Sugar
    7.8g
    9%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    635
    32%
  • Fat
    36.9g
    53%
  • Saturates
    12.8g
    64%
  • Protein
    11.4g
    25%
  • Carbs
    61.8g
    24%
  • Sugar
    7.8g
    9%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2-3 fresh green chillies , to taste
  • 2 limes
  • 3 avocados
  • 1 large bunch fresh coriander
  • sea salt
  • freshly ground black pepper
  • 12 flour tortillas
  • 3 lugs extra virgin olive oil
  • ½ bunch fresh thyme , leaves picked
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Method

These tasty, crispy tortillas with guacamole are superb for snacking on while you're watching telly. It's all quick and easy to rustle up.

Preheat the oven to 200°C/400°F/gas 6. Meanwhile, remove and discard the seeds from the chillies, squeeze the juice from the limes, peel the avocados, remove the stone and chop them and roughly chop the fresh coriander.

To make the guacamole, mash or blend the chillies, lime juice, avocado and coriander until creamy but a bit chunky. Season with sea salt and freshly ground black pepper, and pour into a serving dish. Brush the tortillas with the oil, season, and then sprinkle with the thyme leaves. Lay them on a baking tray – don't overlap them too much – and bake for 5 minutes until golden brown, then leave them to cool. Break into wedges if you like, and serve the crispy tortillas with the guacamole.

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