with tortilla chips

  • 2 ripe avocados
  • 2 tablespoons freshly squeezed lemon juice
  • 4 scallions (green onions), finely chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground chipotle pepper
  • 8 flour tortillas
  • Preheat the oven to 350 degrees F.
    Halve the avocados lengthwise, remove the pits, and scoop the flesh out of the skin. Add all the ingredients, except the tortillas, to a bowl. Blend with a fork until the mixture is just slightly lumpy. To make flame-like tortilla chips for garnish, cut flour tortillas into wavy triangles shapes, then bake on a cookie sheet until crisp, about 5 minutes.

    Classic Margaritas

  • lime, halved
  • Coarse salt
  • 1/2 cup freshly squeezed lime juice
  • 1 tablespoon sugar
  • 1/4 cup Grand Marnier
  • 1/4 cup Triple Sec
  • 1 cup Gold tequila
  • Ice
  • To salt the margarita glasses, rub the outside rims of 4 big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat. Combine the lime juice, sugar, Grand Marnier, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 seconds, and strain into the salt rimmed glasses filled with ice

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    Last modified May 16, 2006.
    Email me at emhelland@stthomas.edu
    Copyright © 2006 Erin Helland.