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Grilled Corn Chips with Grilled Tomatillo Guac

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This National Corn Chip Day, break out of your normal chip-and-dip routine and create something a little fancy. This fun, fast recipe is the perfect snack or appetizer.


Makes: 8 servings



  • 4 soft corn tortilla
  • Olive oil
  • ½ tsp. chile powder
  • Salt & pepper
  • 2 tomatillos
  • 3 avocados, peeled and seeded
  • ¼ cup chopped red onion
  • 1 jalapeno
  • 3 tbsp. fresh cilantro, chopped
  • 1 tbsp. lime juice
  • ½ tsp. ground cumin



  1. Preheat grill to high heat.
  2. Slice the tomatillos in half, brush with olive oil, and place on the grill cut-side down. Grill for 3-4 minutes, remove and chop into pieces.
  3. Place tomatillo pieces in a bowl, along with the avocado, onion, jalapeno, cilantro, lime, cumin, 2 tsp. olive oil and salt and pepper to taste. Mash until combined, but keep chunky consistency.
  4. Brush the corn tortillas with olive oil and sprinkle with chile powder, then use a knife to slice them into triangles. Grill the triangles for about 90 seconds, then remove and serve with guac.