Seeded Tortilla Points:
2 Tablespoons flax seeds
2 Tablespoons sesame seeds
2 Tablespoons poppy seeds
8 ten-inch flour tortillas
1 large egg beaten with 2 Tablespoons cold water and 1 1/2 teaspoons salt
2 pounds ripe avocados
1/4 cup red onions, finely chopped
1 Fuyu persimmon, peeled, pitted and cut into 1/4 inch dice
1 large clove garlic, minced
1 chipotle in adobo, seeded and minced + 2 teaspoons of the adobo sauce
2 teaspoons lime juice
2 Tablespoons olive oil
1/4 cup cilantro, chopped
1 teaspoon kosher salt
Preheat oven to 400ºF (or 375ºF convection if available).
Seeded Tortilla Triangles: Combine flax, sesame and poppy seeds. Using scissors, cut tortillas in half and then into wedges (4 triangles per half). Place tortilla triangles on a parchment-lined baking sheet in a single layer; brush with egg/water/salt mixture. Sprinkle generously with seeds. Bake in the upper or lower third of the oven, switching the position to the opposite third halfway through the baking. Bake until crisp and lightly browned, about 10-15 minutes. Transfer to cooling racks and cool completely.
Guacamole: Mash avocado with a fork until coarsely mashed. Add red onions, persimmon, garlic, chipotle, adobo, lime juice, olive oil, cilantro, and salt. Mix.
Serve: Mound the guacamole in the middle of a serving platter. Then nestle the chips in a sunflower pattern around the dip. Garnish with a sprig of cilantro.
Recipe created by Parties That Cook®