When I was growing up I remember one of my friend’s moms would make flour homemade tortillas after school and she’d give them to us right off the burner, soft and warm. We’d take a few hot bites, then add butter and cinnamon, and finally roll them up for the most amazing snack ever.
After that I was ruined for any tortillas that ever came out of the package. I mean once you get the real thing, you don’t really go back.
Apparently I’m not the only one who loves tortillas. I mean this guy has it so bad he made a song about it.
Anyhow, me and this guy aren’t alone since there’s a whole day dedicated too…it’s National Tortilla Chip Day.
And just like when I was growing up, I’m celebrating this tortillarific day with fresh-made Market Street Deli-Style Chips found only in the deli at Market Street. Made daily with a special blend of seasoning on a light, airy and crispy chip, you’ll need new dip recipes just to keep up with your new chip addiction.
While guacamole also deserves its love song, on National Tortilla Day, we’re sharing the love with the best guacamole recipe ever. Based on this recipe from one of my favorite restaurants in North Texas (and lucky for me, a client, too!), FnG Eats is known for taking your favorites and adding a twist. As part of their well-known Triple Threat Dip, the Roqamolé is their killer guacamole with bleu cheese. There’s a reason they call this dip a threat… you think you’ll just try a little dip on a chip and then you lick the plate. Of course, to meet my hubs taste for a little extra heat, we made our own twist.
I love bleu cheese and guacamole, so for me this is the perfect trifecta when paired with Market Street Deli-Style Chips.
- 1 avocado, large
- 2 Tbsp pico de gallo
- 2 Tbsp bleu cheese
- 1 tsp cilantro, minced
- 1/8 tsp chile powder
- 1 jalapeno, chopped
- Fresh lime juice from 1 lime
- Favorite seasoning mix
- Scoop avocado in to mixing bowl and mash until smooth.
- Add remaining ingredients and mix with rubber spatula.
What’s your favorite way to dip your chip?