HOMEMADE CHILI POTATO CHIPS WITH SESAME AVOCADO SALSA
Steps:
- For the homemade chili potato chips: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment.
- Distribute the potatoes between the prepared baking sheets in one layer. Brush with olive oil and sprinkle with salt and pepper, then flip the potatoes over, brush the other side with olive oil and sprinkle with salt and pepper. Bake, rotating the pans halfway through, until splotchy and brown, 25 to 30 minutes. Keep a close eye on them as they could burn quickly.
- For the sesame avocado salsa: Meanwhile, whisk together the soy sauce, sesame oil, ginger, lime and some hot sauce in a large bowl. Add the avocados and toss to coat, mashing some of the avocados a little bit to bring everything together. Taste and adjust as desired (this is one of those foods that you've eaten half of by the time you're done making it because you'll probably want to taste test it again and again and again...). Top with the chopped cilantro and toasted sesame seeds.
- When the chips are done, immediately sprinkle them with the chili powder. Let cool slightly and enjoy with the salsa.
CHILLI AVOCADO
Avocado makes a great snack as it keeps you fuller for longer, add a touch of heat and a squeeze of lime juice for added zing
Provided by Sophie Godwin - Cookery writer
Categories Snack
Time 2m
Number Of Ingredients 3
Steps:
- Sprinkle the avocado with the chilli flakes, lime juice and a little black pepper, and eat with a spoon.
Nutrition Facts : Calories 102 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
QUINOA CHILLI WITH AVOCADO & CORIANDER
Pack in the nutrients with this meat-free chilli. It delivers five of your 5-a-day and is low in fat
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 55m
Number Of Ingredients 16
Steps:
- Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.
- Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins.
- Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.
Nutrition Facts : Calories 565 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 21 grams sugar, Fiber 20 grams fiber, Protein 22 grams protein, Sodium 0.4 milligram of sodium
CHILI LIME AVOCADOS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Halve avocados and remove pit. Roll limes or heat in microwave for 10 seconds to get juices flowing. Halve the limes. Rub the avocado halves gently with 1/2 lime to retard the browning. Juice limes into small bowl and mix with sugar, chili powder and salt using a fork or small whisk. Add extra-virgin olive oil in a slow stream while mixing dressing. Pour dressing into the cavities of avocados, distributing it equally and serve. Garnish with chives or cilantro as an optional garnish.
HOT CHILI SAUCE WITH AVOCADO
Provided by Craig Claiborne
Categories easy, condiments
Time 5m
Yield About one and one-quarter cups
Number Of Ingredients 9
Steps:
- Combine all of the ingredients in a mixing bowl and serve at room temperature.
Nutrition Facts : @context http, Calories 55, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 173 milligrams, Sugar 2 grams
CHILI CHICKEN WITH AVOCADO SAUCE
A great summer chicken dinner dish. We love avocados at our house so the sauce is almost more popular than the chicken so you might want to double that part of the recipe. Also I like to take whole cumin seeds and use them freshly ground! The flavor is much better.
Provided by sassafrasnanc
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with cumin, chili powder, salt and a dash of cayenne on each.
- In a blender or food processor, combine avocado, yogurt, garlic, 1/4 cup water, lime juice, 1/2 tsp salt and cilantro. Blend until smooth.
- In fry pan with lid, brown chicken in olive oil 2 minutes on each side. Cover, lower heat and cook until just done, approximately 3 minutes.
- Serve chicken with avocado sauce poured over it.
Nutrition Facts : Calories 375.7, Fat 24.9, SaturatedFat 5.8, Cholesterol 94.8, Sodium 706.7, Carbohydrate 6.3, Fiber 3.9, Sugar 1.2, Protein 32.1
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