4 cups Mission® Triangles Tortilla Chips
2 avocados, halved and peeled
1 Roma tomato, chopped
2 tablespoons onion, chopped
1 teaspoon serrano pepper, minced
2 tablespoons tequila
2 teaspoons cilantro
1 teaspoon fresh lime juice
1/2 teaspoon salt
1/8 ground black pepper
2 tablespoons butter
2 tablespoons organic all-purpose flour
2 tablespoons organic milk
1 ½ cup yellow cheddar cheese, shredded
Prepare guacamole by placing the avocados in a bowl and mashing them with a fork. Stir in in tomato, onion, serrano pepper, cilantro, lime juice, tequila, salt, and pepper. Mix well.
Heat butter in 2-quart non-stick sauce pan over medium heat. Add flour, stir constantly with wire whisk until mixture becomes pasty. Add butter and milk and stir well until the mixture starts thickening, about 2-3 minutes; stirring constantly to prevent flour from lumping. Add cheese and stir until cheese melts, about 1-2 minutes; stirring constantly.
Lay out chips on a platter and serve cheese sauce on top and guacamole on the side.