Bobby Flays Guacomole With Cumin Dusted Tortilla Chips Food

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ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)



Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack) image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 12

6 white corn tortillas
1/4 cup vegetable oil
Salt and freshly ground black pepper
2 tablespoons ground cumin
3 avocados, peeled, seeded and coarsely chopped
2 ears corn, grilled and kernels removed
1 jalapeno, finely chopped
1/2 red onion, finely chopped
1/4 cup fresh cilantro leaves, coarsely chopped
1/4 cup fresh lime juice
2 tablespoons creme fraiche
Salt and freshly ground black pepper

Steps:

  • For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
  • For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.

SPICY GUACAMOLE



Spicy Guacamole image

Provided by Bobby Flay

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

2 Haas avocados, halved, pitted, and diced in shell
1/2 red onion, thinly sliced
1 jalapeno, finely diced
1/2 bunch fresh cilantro, coarsely chopped
Juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

  • Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper.

GUACAMOLE WITH CUMIN-DUSTED TORTILLA CHIPS



Guacamole With Cumin-Dusted Tortilla Chips image

Provided by Bobby Flay

Time 25m

Yield 6 servings

Number Of Ingredients 10

Peanut oil, for deep-frying
12 6-inch flour and/or blue corn tortillas, cut into quarters
1 tablespoon ground cumin
Kosher salt
4 ripe Hass avocados, peeled, pitted and chopped
1/2 small red onion, finely diced
1 jalapeno pepper, finely diced
Juice of 2 limes (about 1/4 cup)
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground pepper

Steps:

  • Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and season immediately with cumin and salt.
  • Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper. Serve immediately with the cumin tortilla chips.

CHARRED CORN GUACAMOLE WITH CORN CHIPS



Charred Corn Guacamole with Corn Chips image

Provided by Bobby Flay

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 11

4 ears Perfectly Grilled Corn, recipe follows
4 tablespoons canola oil
Salt and freshly ground black pepper
3 ripe avocados, peeled, pitted and diced
1 serrano chile, finely diced
1 small red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Blue, yellow and white corn chips, as accompaniment
4 ears corn
Kosher salt

Steps:

  • Heat the grill to high.
  • Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears.
  • Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.
  • Heat the grill to medium.
  • Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  • Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
  • How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.

GUACAMOLE



Guacamole image

Provided by Bobby Flay

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/4 cup chopped fresh cilantro
3 tablespoons finely diced red onion
Few tablespoons canola oil, optional
3 ripe Hass avocado, peeled, pitted and diced
Juice of 2 limes
1 or 2 jalapenos, finely diced
Salt and freshly ground black pepper

Steps:

  • Mash the cilantro, onions, canola oil, if using, avocados, lime juice and jalapenos together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper.

GUACAMOLE WITH CUMIN DUSTED TORTILLAS



Guacamole with Cumin Dusted Tortillas image

Provided by Bobby Flay

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 12

4 ripe Hass avocados, peeled, pitted, and chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
2 limes, juiced
Salt and pepper
Chopped fresh cilantro leaves, to taste
Cumin Dusted Tortillas, recipe follows
Peanut oil, for deep frying
12 flour and/or blue corn tortillas, cut into quarters
1 tablespoons ground cumin
1 tablespoon kosher salt
Heat 2 inches of peanut oil in a high-sided saute pan to 360 degrees F.

Steps:

  • Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.;
  • Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt.

CHUNKY GUACAMOLE - BOBBY FLAY



Chunky Guacamole - Bobby Flay image

Make and share this Chunky Guacamole - Bobby Flay recipe from Food.com.

Provided by ctbolton

Categories     Vegetable

Time 30m

Yield 32 oz, 4 serving(s)

Number Of Ingredients 7

4 ripe Hass avocadoes, peeled, pitted, and chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
2 limes, juiced
salt and pepper
2 tablespoons canola oil
chopped fresh cilantro leaves, to taste

Steps:

  • Combine all ingredients in a bowl and mash with a fork to achieve a chunky consistency.
  • Season, to taste, with salt, pepper, and cilantro.

Nutrition Facts : Calories 367.7, Fat 33.8, SaturatedFat 4.2, Sodium 15, Carbohydrate 20.1, Fiber 13, Sugar 1.8, Protein 3.8

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