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Flavorful Mexican Antojitos Snack Table Ideas with Easy Elote Chips and Guacamole

mexican antojitos snack table - featured image
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A vibrant and shareable Mexican snack table featuring smoky, cheesy elote chips paired with creamy, zesty guacamole. Perfect for casual gatherings and quick to prepare.

Ingredients

Scale
  • 12 corn tortillas, cut into wedges
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup cotija cheese, finely crumbled
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • Fresh lime wedges (for serving)
  • 3 ripe avocados, peeled and pitted
  • 1 small jalapeño, seeded and finely chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 1 teaspoon roasted garlic paste (or 1 clove roasted garlic, minced)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cut each corn tortilla into 6 wedges, keeping them roughly the same size for even cooking.
  3. In a large bowl, toss the tortilla wedges with melted butter until lightly coated.
  4. Combine cotija cheese, smoked paprika, chili powder, garlic powder, and salt in a small bowl and stir well.
  5. Sprinkle the cheese and spice mix over the buttered tortilla wedges and toss gently to distribute evenly.
  6. Arrange the seasoned wedges in a single layer on a baking sheet, ensuring they have space to avoid sogginess.
  7. Bake for 12–15 minutes, flipping halfway through, until golden and crisp.
  8. While chips bake, mash the avocados in a medium bowl with a fork or potato masher until mostly smooth but still chunky.
  9. Add the finely chopped jalapeño, red onion, cilantro, roasted garlic paste, and lime juice to the mashed avocados and stir gently to combine.
  10. Season the guacamole with salt and freshly ground black pepper to taste and set aside to let flavors meld.
  11. Once chips are crisp, remove from oven and transfer to a serving bowl or platter.
  12. Serve immediately with guacamole and lime wedges on the side.

Notes

Use melted butter for richness without sogginess. Toss cotija cheese with spices before coating chips to prevent clumping. Don’t over-mash guacamole to keep texture. Store guacamole with plastic wrap pressed on surface to prevent browning. Chips are best fresh but can be reheated briefly in a 300°F oven to restore crunch.

Nutrition

Keywords: Mexican snack, elote chips, guacamole, antojitos, party appetizer, easy snack, gluten-free, vegetarian

Find it online: https://pokirecipes.com/flavorful-mexican-antojitos-snack-table-ideas-with-easy-elote-chips-and-guacamole/