Ingredient

• 1⁄2 cup sour cream
• Juice of 1 lime
• 1 tablespoon pureed canned chipotle peppers in adobo sauce
• 8 to 10 ounces tortilla chips (1 medium bag)
• 6 ounces (1 1⁄2 cups) coarsely grated Monterey Jack cheese
• 2 avocados—halved, pitted and diced
• 1⁄2 cup finely chopped red onion
• 1 large tomato, seeds and pulp removed, diced (about 2 cups)
• 1⁄2 cup chopped cilantro leaves
• 3 avocados, halved and pitted
• Juice of half a lime, plus more to taste
• 1/2 medium red onion, finely chopped
• 2 plum tomatoes, cored, seeded, and diced
• 1 1/2 tablespoons pureed canned chipotle peppers in adobo sauce
• 3 tablespoons chopped cilantro
• Kosher salt

Direction

1. In a bowl, use a fork to lightly mash the avocados with the lime juice, leaving the avocado as chunky as you like. Stir in the onion, tomatoes, chipotle puree and cilantro. Season to taste with salt and more lime juice, if needed. Cover the surface with plastic wrap until ready to serve, up to 2 hours.
2. Preheat the oven to 350°F. In a small bowl, mix the sour cream, lime juice, and chipotle puree until combined. Set the crema aside until ready to use.
3. Arrange the chips on a rimmed baking sheet. Sprinkle half of the cheese evenly over the chips. Top with the avocado, onion and tomato and the remaining cheese. Bake until the cheese has melted but not browned, about 10 to 12 minutes. Drizzle with the chipotle crema, sprinkle with cilantro and serve with Smoky Guacamole on the side.