Award Winning Guacamole:
6 ripe, Fresh Hass Avocados, seeded and peeled
1/2 onion, chopped
1 large clove garlic, crushed
1 small tomato, diced
6 oz. Monterey Jack cheese, grated
2 green chiles, diced
1/3 cup fresh cilantro, finely chopped
3 Tbsp. fresh lime juice
1 tsp. seasoned salt
In a large mixing bowl, coarsely mash avocados, leaving some chunks.
Add remaining ingredients and mix to blend.
Serve with crisp tortilla chips.
To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Meal in an Avocado:
2/3 cup black beans, rinsed and drained
1/2 cup corn, drained
1/2 cup packaged shredded carrots, lightly packed
1/4 cup chopped fresh cilantro leaves
1/2 cup prepared chunky salsa
2 green onions, thinly sliced
10 drops red pepper sauce
2 ripe, Fresh Hass Avocados, cut in half and seeded
4 small bunches of radish or alfalfa sprouts
In a bowl, combine beans, corn, carrots, cilantro, salsa, green onion and red pepper sauce.
Fill each avocado shell with 1/4 of bean mixture.
Garnish with sprouts and serve.
Tip: Cut a thin lengthwise slice off of the bottom of each avocado half to make the avocados stable on the plates.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.