Chilis Guacamole Food

GREEN CHILE GUACAMOLE

Steps:

• In a medium sized bowl mash the avocados until your desired consistency is reached.
• Stir in the cumin, garlic powder, salt and pepper.
• Add in the green chiles, red onion, jalapeño, cilantro and lime juice. Stir everything together until combined and taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.

CHIPOTLE GUACAMOLE

Steps:

• Mash together cubed avocado, lime juice, sour cream, salsa, and adobo sauce in a bowl until blended. Season with salt and pepper.

EASY PERFECT HOMEMADE GUACAMOLE - RECIPE

Steps:

• Add all ingredients to a large mixing bowl.
• Mash with a large fork until avocado becomes creamy and ingredients are combined. Taste and adjust for salt.
• Serve!

GREEN CHILE GUACAMOLE

Steps:

• In a large bowl, add tomatoes and can of diced tomatoes with green chills and mix.
• Cut avocados in half and remove pit.
• Spoon out avocado, and add it to bowl.
• Mash with a potato masher until very soft and creamy, mixing as you go.
• Serve with chips, on salads, in burritos, or in tacos, and enjoy!
• (tip: the lemon juice helps keep avocados from turning too brown if you plan on making ahead of time- but it will brown the longer you keep it on hand, even though it still tastes fine.)

GUACAMOLE RECIPE

Steps:

• Cut avocados in half and scoop out avocado pulp into a mixing bowl and mash it with a fork.
• Seed and mince jalapeno. Mince red onion and dice tomato. Add veggies to avocado.
• Squeeze in lime juice and add remaining ingredients to the bowl, mix well. Taste to see if you need more salt.
• Transfer into a bowl and wrap tightly with saran wrap. Refrigerate until ready to serve.

HATCH CHILE GUACAMOLE

Steps:

• Mash ripe avocados in a large mixing bowl.
• Add the chiles, onion, tomato, garlic, cilantro and taco seasoning mix. Squeeze the limes into the guacamole ingredients and add zest from one lime (optional).
• Stir the guacamole to combine all of the ingredients, then taste and adjust seasoning as desired.
• Serve with tortilla chips or refrigerate in an air tight container for use later. Garnish with fresh chopped cilantro or pico de gallo, if desired.

CHILI'S FIRE-GRILLED CORN GUACAMOLE

Steps:

• Husk and wash corn, then deep fry for 1 minute.
• Wash jalapeno(s) and deep fry for 1 minute.
• Place corn on the cob and jalapeno(s) on gas grill and cook until slightly blackened on each side.
• Remove corn kernels from cob and measure out 1 cup of kernels.
• Finely chop jalapeno(s) after removing stem.
• In a large bowl, mash the avocados.
• Mix in pico de gallo, fire-grilled corn kernels, jalapenos, lime juice, cilantro, and salt.
• Serve with tortilla chips and salsa.
• Enjoy!

GUACAMOLE

Steps:

• Combine all ingredients.
• Mix well.
• Cover and chill thoroughly.
• Serve over salad greens, as a dip, or a garnish with Mexican foods.

THAI GUACAMOLE

Steps:

• 1) Minced garlic and ginger and add to a bowl. Mince 1-2 bird chilis including seeds (2 will be pretty spicy). Add to the bowl with lime juice. Add coriander and sesame oil.
• 2) Cut avocados in half, remove seeds, and roughly dice avocados. Scoop the avocado meat into the bowl. Use a potato masher to roughly mash in the avocados. Some chunks are good!
• 3) Finally, stir in minced scallions (greens and whites) and cilantro. Season guacamole with salt and pepper and sprinkle with sesame seeds.
• If you make the guac in advance, cover it with plastic wrap so it is touching the surface of the guac to prevent browning and store in the fridge.

GREEN CHILE GUACAMOLE

Steps:

• Peel and chop the avocados into 1/2" pieces. Lightly mash with a fork, leaving plenty of chunks. Add the onion, green chile, cilantro, lime juice, salt, and pepper. Stir to combine and taste.
• Adjust the lime, salt, and pepper as needed. Sprinkle with additional onion and cilantro, if desired. Serve immediately with tortilla strips or cover tightly and refrigerate until ready to serve. Enjoy!

COPYCAT CHILI'S SALSA

Steps:

• Place the jalapeños and onions in a food processor. Process for just a few seconds.
• Add both cans of tomatoes, garlic salt, cumin, and sugar. Process until everything is well blended, but do not puree.
• Place in a container, cover, and chill well before serving.

ULTIMATE CHILI NACHOS WITH QUESO AND GUACAMOLE

Steps:

• Start, of course, by making The Best Chili Recipe I've Ever Made.This recipe is different from most because it uses beef chuck instead of ground beef. It is melt in your mouth delicious! Any homemade chili recipe will do, of course, this is just my favorite.
• Make the guacamole. You can make this as fancy as you want, I chose to keep it simple. Mash 4 avocados in a bowl and add 3/4 teaspoon salt and lime juice to taste (about 3-4 tablespoons, or about 2 limes).
• Make the corn salsa. Let frozen corn thaw to room temperature.
• In a medium bowl, combine corn, 3 chopped tomatoes, 1 or 2 chopped jalapenos (to taste), chopped cilantro, chopped red onion, salt, and lime juice. Stir it together and adjust salt to taste.
• Make the queso. Break up the White American cheese into chunks and add to a small saucepan. Add 6 tablespoons milk and 1 tablespoon butter. Turn the heat to LOW.
• Cook, stirring frequently, over low heat until the cheese is melted and smooth.
• Add the can of chopped green chilies (you don't need to drain it, just dump in the whole thing.)
• Add 1 teaspoon each cumin, garlic, and onion powder. Add 1/4 teaspoon crushed red pepper, or more if you want it spicy. Keep stirring occasionally over low heat until you are ready to assemble (the cheese starts to thicken as it cools).
• To assemble: Add tortilla chips to 4 large shallow bowls or plates**. Top with about 1 cup of hot chili. Drizzle the chips with the white queso dip. Top with a large scoop of corn salsa. Add a huge scoop of guacamole. Add a large dollop of sour cream. Sprinkle the whole thing with shredded cheddar cheese. Garnish with additional lime slices.

GREEN CHILE GUACAMOLE

Steps:

• Cut avocados in half, remove pit, and spoon avocado into a mixing bowl. Smash avocado until it reaches your desired consistency, a little chunky is best. Add in remaining ingredients and gently stir to combine.
• Taste and adjust salt as needed.
• Note: To store left over guacamole place the pit in the guacamole to help it stay fresher longer.
• ©Around My Family Table

CHILI'S GUACAMOLE

Steps:

• In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator.

SPICY THREE-CHILE GUACAMOLE RECIPE

Steps:

• Set the oven's broiler or the grill's searing compartment to high. Roast the peppers for 7 to 8 minutes until the skins are charred and blistered, turning the peppers as they begin to shake, and the seeds inside make snapping noises.
• Once the peppers have been charred, remove them from the heat. Put the peppers into a shallow dish or bowl and cover them with a towel to steam.
• After the peppers steam, their skins are easy to remove. Use the back of the knife to scrape the charred, papery skins from the peppers, then discard.
• Once the skins have been removed, slice off the stem end of each pepper. Cut the poblano and jalapeños in half lengthwise, then scrape away the white membrane and the seeds with the backside of the knife. (This helps prevent scraping away valuable pepper flesh).
• Because serrano peppers are so skinny, rather than slice them in half, use the back of the knife blade and drag it down the length of the pepper to push the seeds out from the cut end.
• Dice the peppers into ¼-inch pieces.
• Cut the avocados in half and remove, then discard the pits. Scoop the avocado flesh into the mixing bowl and use a fork or potato masher to smash the avocado into a semi-chunky paste.
• Gently stir in the lime juice to help delay the browning of the avocado. Try to avoid stirring too much as it will break up the avocado.
• Fold in the chiles, red onion, cilantro, cumin, and salt until the ingredients are well incorporated. Taste the guacamole and adjust the salt to preference.
• Press a piece of plastic wrap against the surface of the guacamole and cover the bowl with a lid. Refrigerate the guacamole for at least 15 minutes to allow the flavors of the chiles and the cumin to meld and deepen.
• Enjoy the guacamole within 3 days. Store leftovers covered in the refrigerator. If the guacamole browns, scrape off the brown layer and discard before serving.

RECIPE: FIRE-ROASTED THREE CHILI GUACAMOLE

Steps:

• 1) Roast the three chilis over an open gas flame until the skin is nicely charred. If you do not have a gas stove, you can put the chilis on an aluminum-foil lined pan under the broiler in your oven until the skin begins to char and crack. Place on a plate to cool.
• 2) While the chilis are cooling, cut the two avocados in half lengthwise. Discard the seed, scoop out the fruit in spoonfuls and place in mixing bowl.
• 3) Spritz the cut avocado with lemon juice (or lime if your prefer a less tart taste), and toss.
• 4) Mash the avocado with a fork to the texture you prefer. You can use a potato masher if you like a smoother dip. If the avocado is extremely ripe, a wooden spoon may be enough.
• 5) Dice the tomatoes and onion, add to the avocado. Loosely chop most of the cilantro and add as well.
• 6) Cut the chilis in half and remove the seeds and veins of the peppers. Dice, reserving a few slices for garnish. The chilis get hotter in order of Anaheims, Jalapeños, and Serranos. So if you like it hotter, add more Serrano, and vice versa. Add to the avocado mixture.
• 7) Grind fresh black pepper and sea salt to taste. You can also add garlic powder and/or cumin to the mixture, but I feel the flavor of the avocados, chilis and cilantro are best left uncovered.
• 8) Spoon mixture into a serving bowl and sprinkle with remaining cilantro and a few pepper slices on top. Serve with tortillas or atop a fresh salad. Dig in!