Warmer weather (FINALLY) inevitably means less time in the kitchen and more weekends spent outside, exploring new places. A new Mexican restaurant opened up in our neighborhood with great tacos, killer pineapple guacamole and strong margaritas. After spending a bit too much money there too many times (already), we decided to start making healthy Mexican food at home more often.
Whole Foods has almost an entire aisle full of tortilla chips and I’ve been known to spend an obnoxious amount of time reading every label, comparing and contrasting chips. Are they made with organic ingredients? Non-GMO? Certified gluten-free? Preservative-free? I always end up choosing Food Should Taste Good tortilla chips, made with simple, whole food ingredients and I’ve never been disappointed. You can imagine I was pretty psyched when they asked me to develop a recipe using one of their products.
Cinco de Mayo’s around the corner and although I have salsa, nachos, and (kombucha) margaritas covered, I’d never made a celebratory Mexican dessert. This Mexican chocolate tortilla chip pie is one of the more decadent and delicious pies I’ve ever had. The salty, sweet and crunchy Food Should Taste Good tortilla chip crust is the perfect contrast of flavor and texture to the creamy rich, avocado chocolate filling. It’s got that sweet/savory thing going on that I love (with a little kick of Mexican chile snuck in).