Chips And Dip Trio Recipe
House-made guacamole, queso blanco and pico de gallo served with fresh fried chips.
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Ingredients
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Chips
Guacamole
Queso Blanco
Pico de Gallo
Method
Chips
- 1
Prepare the Oil
In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 2
Cut the Tortillas
Cut each corn tortilla into quarters to create triangle-shaped chips.
- 3
Fry the Chips
Carefully add the tortilla triangles to the hot oil in batches. Fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt to taste.
Guacamole
- 4
Prepare the Avocados
Cut the ripe avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
- 5
Mash the Avocados
Using a fork or a potato masher, mash the avocados to your desired consistency (smooth or chunky).
- 6
Mix in Ingredients
Add lime juice, red onion, diced tomato, cilantro, salt, and black pepper to the mashed avocados. Mix well to combine.
Queso Blanco
- 7
- 8
Add Seasonings
Stir in the diced jalapeño, garlic powder, onion powder, salt, and black pepper. Cook for an additional 2-3 minutes until well combined.
Pico de Gallo
- 9
Combine Ingredients
In a mixing bowl, combine diced tomatoes, red onion, diced jalapeño, cilantro, lime juice, and salt.
- 10
Mix Well
Gently toss all the ingredients together until evenly mixed. Adjust seasoning if necessary.
