90 Healthy Recipes For National Nutrition Month

guacamole recipe :: Article Creator

Holy Guacamole Nachos

Colin Hanks, star of the TV show Life in Pieces and director of the documentary All Things Must Pass: The Rise and Fall of Tower Records, expresses his undying love for guacamole in these nachos. "There is nothing I do not like about guacamole. I could live off of chips and guac," he says. "In fact, I have tried on numerous occasions. I just want to put it on everything." Indeed, these nachos are not only served with Hanks's favorite guacamole recipe (page 139), but they're also layered with that recipe's deconstructed ingredients—tomato, red onion, avocado, cilantro, lime and his secret weapon, pureed chipotle peppers in adobo, which lend a smokiness to the guacamole and distribute the heat better than the more common chopped jalapeño or serrano peppers.Slideshow: Outrageous NachosReprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.Dovetail.Press)

Updated on August 2, 2023

Photo: © W&P Design

Ingredients

1⁄2 cup sour cream

Juice of 1 lime

1 tablespoon pureed canned chipotle peppers in adobo sauce

8 to 10 ounces tortilla chips (1 medium bag)

6 ounces (1 1⁄2 cups) coarsely grated Monterey Jack cheese

2 avocados—halved, pitted and diced

1⁄2 cup finely chopped red onion

1 large tomato, seeds and pulp removed, diced (about 2 cups)

1⁄2 cup chopped cilantro leaves

1 recipe Smoky Guacamole (see Note)

Directions

Preheat the oven to 350°. In a small bowl, mix the sour cream, lime juice and chipotle puree until combined. Set the crema aside until ready to use.

Arrange the chips on a rimmed baking sheet. Sprinkle half of the cheese evenly over the chips. Top with the avocado, onion and tomato and the remaining cheese. Bake until the cheese has melted but not browned, about 10 to 12 minutes. Drizzle with the chipotle crema, sprinkle with cilantro and serve with Smoky Guacamole on the side.

Notes Smoky Guacamole

Let's Eat!Staffers Share Award-winning Guacamole Recipe; Winery Moving To Fayetteville Square; Local Chef Wins Food Network Gameshow

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Seafood Guacamole

Roberto Santibanez's "Truly Mexican" seafood guacamole recipe offers the bonus of a simple classic guacamole that stands on its own. For a twist, stir in 1/4 cup finely diced and seeded tomato or raw tomatillo just before serving. If you want a milder dish, remove the seeds from the chiles before mincing.

Guacamole is best served right away. The classic guacamole can be refrigerated for up to 1 hour with a piece of plastic wrap pressed against the surface to prevent discoloration. Refrigerate the seafood mixture separately. Allow both to stand for about 20 minutes to take the chill off before assembling and serving.

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