It’s now the middle of August, and you know what that means: Preseason NFL Football is back! Get your lawn chairs out, pack up the cooler, and head to the stadium of whichever team you happen to fancy. (Ahem…49ers) With fresh flavors that are just light enough for the tail end of summer, this guacamole recipe is perfect for preseason tailgating!

Guacamole with Nectarines and Corn
You can also find this recipe in our Appetizer Recipe Library!

Ingredients

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
Parchment paper

Guacamole
2 ripe avocados, pits removed, flesh scooped out with a large spoon, put face down on a plate
1/4 cup red onions, finely chopped
1 nectarine, pitted and cut in 1/4-inch dice (can substitute a peach or papaya with skin removed)
1 ear fresh corn, kernels removed
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

Methods/Steps

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, nectarine, corn, garlic, chipotle, adobo, lime juice, olive oil, cilantro, and salt. Mix.

Pack: Scoop the guacamole into a small container with a lid, or even into a strong plastic baggie. Don’t forget the chips, ice, or cooler!

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.
Makes enough to serve 24

Want to see other fun appetizer recipes? Go to our Appetizers page!