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Jenna Edmiston
Course Appetizer

Ingredients
  

Tortilla chips:

  • 10 corn tortillas
  • 4 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pumpkin spice
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon pepper

Pico de Gallo:

  • 3 roma tomatoes diced finely
  • 1/2 small onion diced finely
  • 1/2 small green pepper diced finely
  • 1/2 cup pomegranate seeds
  • 1 jalapeno diced and deseeded
  • 1/8 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 lime juice of whole lime
  • 3 tablespoons cilantro chopped finely (if desired)

Instructions
 

Tortilla chips:

  • Preheat oven 375*. Get two baking sheets out.
  • Brush each tortilla with olive oil
  • Cut tortillas in half and then cut each half into thirds.
  • In a small bowl combing chili powder, pumpkin spice, salt and pepper.
  • Lay each tortilla triangle on to a baking sheet in a single layer.
  • Sprinkle seasoning mixture evenly over the tortillas.
  • Bake for 5 minutes. Remove from oven and flip each tortilla and rotate pan before placing back in oven for 5- 10 minutes longer.

Pico de Gallo:

  • Combine all ingredients in a bowl.
  • Place in airtight container and refrigerate for 2 hours.
  • Serve.