Texas Grapefruit and Avocado Tortillas

Suffering from the mid-afternoon munchies and don’t want the usual bag of chips with salsa? One bite of this gourmet-caliber chip and dip rendition will have you addicted. Featuring heart-healthy grapefuit and avocado, baked chips, and a mouthful of flavor, this vegan recipe will easily become one of your favorite snacks and appetizers.
Suffering from the mid-afternoon munchies and don’t want the usual bag of chips with salsa? One bite of this gourmet-caliber chip and dip rendition will have you addicted. Featuring heart-healthy grapefuit and avocado, baked chips, and a mouthful of flavor, this vegan recipe will easily become one of your favorite snacks and appetizers.

Texas Grapefruit and Avocado Tortillas

Recipe adapted from TexaSweet.com

Serves 10

Ingredients:

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• 6 (6-inch) flour tortillas

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• 1 tablespoon vegan butter, melted

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• 3 Texas Rio Star Grapefruit, sectioned

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• 1/2 yellow bell pepper, stemmed and seeded

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• 2 avocados, peeled and pitted

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• Juice of 1 lime

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• Salt and freshly ground black pepper

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• 2 small jalapeno peppers, sliced into rounds

Directions:

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1. Preheat oven to 350 degrees F.

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2. Brush tortillas with butter and cut each into eight triangles.

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3. Arrange on a baking sheet and toast in the oven until golden. Approximately 10 to 12 minutes.

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4. Set chips aside.

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5. Cut yellow bell pepper lengthwise into 1/8-by-1-inch julienne and set aside.

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6. In a medium bowl, mash avocados with a fork until softened with some small pieces. Mix in lime juice, and season with salt and pepper.

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7. Heap about 2 teaspoons avocado mixture on each reserved chip.

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8. Place a grapefruit section on top and garnish with a yellow bell pepper slice and jalapeno slice.

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9. Serve immediately.

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