Spicy Habanero-Pineapple Guacamole

Ingredients

• 8 (6-inch) yellow corn tortillas
• Gluten free and vegan nonstick cooking spray
• 1 teaspoon kosher salt
• 2 DOLE® Avocados, peeled and pitted
• 1 DOLE® Lime, juiced (about 2 tablespoons)
• 1 cup finely chopped DOLE® Pineapple
• 1/4 cup finely chopped DOLE® Red Onion
• 1 teaspoon minced habanero pepper

Directions

1. Preheat oven to 400°F. Spray both sides of tortillas with nonstick cooking spray; stack and cut into 6 wedges. Spread tortilla wedges in a single layer on 2 rimmed baking pans; sprinkle with ½ teaspoon salt. Bake tortilla wedges 12 minutes or until golden brown and crisp, rotating pans halfway through baking; transfer pans to wire rack to cool. Makes 48 chips.
2. Mash avocados, lime juice and remaining ½ teaspoon salt with a fork in a medium bowl; stir in pineapple, onion and pepper. Makes about 2 cups.
3. Serve guacamole with tortilla chips.

Tips & tricks

Chef Tip

Habanero pepper can be replaced with jalapeño pepper or omitted completely for a kid-friendly option. Use additional habanero pepper for a spicier guacamole.