Ingredients
1
medium bulb garlic (2 oz)
3
Old El Paso™ flour tortillas for burritos (8 inch; from 11.5-oz package)
Cooking spray
2
medium avocados, peeled, pitted
2
tablespoons fresh lime juice
1/2
teaspoon salt
1/8
teaspoon black pepper
Dash ground red pepper (cayenne) or few drops red pepper sauce, if desired
1/4
cup finely chopped red onion
3
plum (Roma) tomatoes, seeds removed, chopped
2
tablespoons chopped fresh cilantro
Assorted fresh vegetables for dipping, such as carrots and cucumbers
Preparation
Heat oven to 350°F. Carefully peel paper-like layers from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4- to 1/2-inch slice from top of bulb to expose cloves. Place cut side up on 6-inch piece of foil; wrap securely in foil. Place in pie plate or shallow baking dish. Bake 40 to 45 minutes or until garlic is tender when pierced with toothpick or fork. Cool.
Spray 2 large cookie sheets with cooking spray. Cut each tortilla into 12 wedges. Place in single layer on cookie sheets. Spray with cooking spray. Bake uncovered 8 to 10 minutes or until light golden brown and crisp.
In medium bowl, mash avocados. Stir in 1 teaspoon of the roasted garlic,* the lime juice, salt, black pepper and red pepper. Stir in onion, tomatoes and cilantro. Serve with baked tortilla chips and vegetables for dipping.
