Avocado Crema and Seasoned Tortilla Strips

Serve as a topping with 24 Oz. Boulder Organic Chicken Vegetable Chili

Avocado Crema


  • 1/3 C. Plain Yogurt
  • 1 1/2 tsp. Apple Cider Vinegar
  • 1/2 Avocado, ripe
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 1 tsp. Fresh Lime juice (1 wedge)


  1. Mix the plain yogurt, apple cider vinegar and spices in a small bowl. Whisk to combine.
  2. Add in the avocado slices and mash in to the yogurt mixture with a fork to incorporate.
  3. Whisk vigorously to combine. Squeeze the lime juice over the mixture before serving.

Tortilla Strips


  • 8 small corn tortillas
  • 4 tsp vegetable oil
  • 1 tsp chili powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • Dash cayenne pepper


  1. Preheat oven to 375°F.
  2. Line a baking sheet with a silicone baking mat or parchment paper.
  3. Cut corn tortillas into 1/2-inch strips. Add to a large bowl, toss with vegetable oil to coat. Sprinkle with seasonings. Toss to coat tortilla strips evenly.
  4. Transfer to prepared baking sheet. Bake for 5-10 minutes. Toss and return to the oven. Continue baking for an additional 5-10 minutes or until desired crispness is reached.
  5. Cool completely before storing in an airtight container.
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