Cook / Hispanic

Loaded Guacamole

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This week a friend of mine commissioned me to make him a bowl of guacamole to snack on.  I decided to make my “loaded” version – you know – with lots of good stuff in it.  With the hot weather upon us, this loaded guacamole and some tortilla chips would make a perfectly acceptable hot weather dinner.  I’ve added the pit, some fresh lime and tomato slices and a few cilantro sprigs for garnish here.

Loaded Guacamole

3 ripe avocados
2 tablespoons finely diced fresh tomato
1 tablespoon finely diced red onion
2-3 cloves garlic, finely diced
¼ cup finely diced fresh cilantro
Juice from one lime
¼ teaspoon salt
Pinch of freshly ground black pepper
¼ teaspoon freshly ground cumin
¼ teaspoon freshly ground coriander
½ tablespoon salsa or your favorite taco sauce (I used my homemade salsa verde here)
1/3 cup crumbled queso fresco

Mix together all ingredients except for avocados.

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Once fully mixed, cut two avocados in half, score them and scoop out the meat into the herb/spice mixture.  Mash until nicely creamy but still a few small bits of avocado remain.

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Once fully incorporated, cut in half, score and scoop meat of remaining avocado into the bowl.  Stir until incorporated with the mixture.  Smooth out guacamole with the back of a spoon and top with crumbled queso fresco.  Garnish as desired.  Store leftovers in an airtight container in the refrigerator.  To help prevent browning, place a piece of plastic wrap directly on the surface of the guacamole.

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For an extra special touch, warm your tortilla chips on a cookie sheet in a 400 degree oven for a few minutes and serve hot.

Eat Well!


2 thoughts on “Loaded Guacamole

    • That is an awesome tip! Thanks so much. I’ll definitely give that a try next time. It just so happens I have a few new avocados….

      Thanks again!


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