Warm the vegetable oil in a small skillet over medium-high heat. Add the chiles and cook, turning, until the skins blister, about 5 minutes. Let cool, then stem and finely chop.
Combine the chopped chiles with the mango, cilantro, lime juice and onion in a bowl. Season with salt and pepper.
Mash the avocados in a medium bowl. Mix in the mango-chile mixture and the jicama. Season with salt and pepper and serve with chips.
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|Serving Size: 1 Serving (2824g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2064 (69%)|
|Amt Per Serving||% DV|
|Total Fat 229.3g||306 %|
|Saturated Fat 31.8g||159 %|
|Monounsaturated Fat 151.2g|
|Polyunsanturated Fat 32g|
|Cholesterol 0mg||0 %|
|Sodium 11040.2mg||381 %|
|Potassium 8588.7mg||226 %|
|Total Carbohydrate 276.7g||81 %|
|Dietary Fiber 126.4g||506 %|
|Sugars, other 150.3g|
|Protein 38.2g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2988
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