COPYCAT CHIPOTLE GUACAMOLE
Thank goodness avocados contain omega-3's! Eating guacamole, it's *practically* going to the gym. That's a joke, people. It's just really delicious, and we all can dream.
Provided by EmKenBken
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Using a sharp knife and protecting your hands with a kitchen towel, remove the pits from the avocados. Peel, then and chop avocados. In a large bowl, combine chopped avocados and lime juice. Toss until evenly coated. Add salt and mash avocado with two forks until the texture of lumpy mashed potatoes.
- Stir in onion, cilantro, and peppers. Taste, and add more salt if desired. Serve with tortilla chips.
- Serve immediately. Or to refrigerate, place in a bowl and press plastic wrap directly on top of the entire surface of the guacamole so no part is exposed to air. Serve within one day of making.
CHIPOTLE'S GUACAMOLE RECIPE
I'm told this is the guacamole from Chipotle's. I'm also told that Haas avocados are the key, but I really have no idea if that's a set in stone fact. I've never had Chipotle's guacamole, as there are none near me, but I have had this, and I sure do like it, no matter who came up with it.
Provided by Iowahorse
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mash up avocado with a fork.
- Add lime juice.
- Add all other ingredients and blend well.
- Serve with tortilla chips.
Nutrition Facts : Calories 257.1, Fat 21.1, SaturatedFat 2.9, Sodium 596.6, Carbohydrate 18.8, Fiber 10.4, Sugar 2.6, Protein 3.7
CHIPOTLE GUACAMOLE
Perfect with chips as a dip or as a side to grilled steak or meat. Fantastic with fajitas! From Williams-Sonoma.
Provided by PaulaG
Categories Southwestern U.S.
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a small bowl or molcajete, combine 2 tablespoons of the minced onion, lime juice, chiles and salt.
- Smash with fork or pestle to a coarse paste.
- Cut avocados in half, remove seeds and scoop pulp into bowl or molcajete.
- Add the cilantro and mash, leaving some lumps; taste and adjust the salt if necessary.
- Sprinkle with additional cilantro and the reserved 1 tablespoon minced onion.
- Serve immediately.
CHIPOTLE CHICKEN THIGHS WITH CHUNKY GUACAMOLE
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Season chicken with paprika and salt and pepper, to taste. Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off the excess fat. Add the chorizo and brown a couple of minutes, then remove it to a plate. Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot. Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through. Cool completely and store in the refrigerator for a make-ahead meal.
- To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid. Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes.
- Heat the tortillas or bread and set aside.
- Halve and gently dice the avocados into large chunks. Add them to a small bowl and douse with the lime juice. Season with salt, to taste, and lightly mash.
- Arrange the chicken in shallow bowls topped with sauce and a mound of avocado, tomatoes, parsley and onions. Serve with tortillas or bread, for mopping.
CHIPOTLE CHIVE GUACAMOLE
Steps:
- Cut the avocados in half lengthwise, then remove the pits and discard. Remove the flesh from its skin and place in large bowl. Add the lemon juice, lime juice, chives, chipotle in adobo and the reserved adobo juice, then season to taste with salt and pepper. Mash with a fork until mostly smooth with some chunks remaining. Taste for seasoning and serve immediately with tortilla chips.
CHIPOTLE'S MEXICAN GRILL SPICY GUACAMOLE
Make and share this Chipotle's Mexican Grill Spicy Guacamole recipe from Food.com.
Provided by Little Bee
Categories Southwestern U.S.
Time 20m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Using fork, mash avocado with lime juice in small bowl.
- Add cilantro, onion, garlic, serrano chilies and salt; stir to combine.
- Chill until ready to serve.
- Serve with Tortilla Chips.
Nutrition Facts : Calories 134.6, Fat 11.8, SaturatedFat 1.7, Sodium 103.9, Carbohydrate 8.2, Fiber 5.7, Sugar 1, Protein 1.8
CHIPOTLE GUACAMOLE
This is a great guacamole recipe which is very easy to customize to your own tastes. The addition of lime and chipotle puts a spin on this simple recipe and separate it from the pack.
Provided by KatieTries2Cook
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Mash together cubed avocado, lime juice, sour cream, salsa, and adobo sauce in a bowl until blended. Season with salt and pepper.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 5.1 g, Cholesterol 1.6 mg, Fat 8.1 g, Fiber 3.5 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 54.8 mg, Sugar 0.6 g
CHIPOTLE ORANGE GUACAMOLE
Found in the winter 2007 issue of Raley's Something Extra magazine. I used canned mandarin oranges since that's all I had on hand and added a few tablespoons of low fat feta cheese for extra zing.
Provided by Veghead
Categories Fruit
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together all ingredients until well blended.
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