Poke Guacamole with Crispy Cheese Chips
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Poke Guacamole with Crispy Cheese Chips
  1. Preheat oven to 400°F.
  2. Cut folios into tortilla chip shaped bites. Spread out onto a sheet pan lined with parchment paper.
  3. Bake 6 to 10 minutes or until cheese is bubbly and starts to brown slightly. Remove and allow to cool and harden. Meanwhile, make poke.
  4. In a bowl, add tuna, onions, garlic, sesame seeds, lime juice, sesame oil, and soy sauce. Toss to coat, fold in guacamole. Season to taste as needed.
  5. Serve with crispy cheese chips and any other chips desired.
  6. Chef's Note: I prefer to cut tuna while still frozen, as it is easier to dice into perfect cubes. Tuna will thaw in 6 to 7 minutes when tossed with other ingredients, and stay colder.
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