Category: Avocado


Nacho's made easy!

Nacho’s made easy!

INGREDIENTS:

  • Tortilla Chips 1/2 bag)
  • 1 cup Grated Monterey Jack Cheese, Cheddar Cheese…or any other cheese you want to use, GRATED
  • 2 Roma Tomatoes, seeded & diced
  • 1/2 can Black beans drained (I used leftover)
  • 1/2 med red onion, thinly sliced
  • 1 large Avocado, diced
  • 1 thinly sliced Jalapeno (optional to your taste buds!)
  • Chopped lettuce
  • 1/2- 4oz can of chopped green chilies (again, optional for you gringo’s)
  • Coarsley chopped Cilantro
  • Sour Cream
  • Tomatilla Sauce or Salsa…whatever you prefer
  • Mexican Cheese (looks like feta)

DIRECTIONS

  1. Spread chips on large plate that can fit in microowave
  2. Put grated cheese all around, and under chips..
  3. Put black beans, intermittently on top of cheese
  4. Zap in Microwave for about 30 seconds until cheese is semi melted
  5. Top with Avocado’s, lettuce, tomatoes, jalapeno, chilies, onions….you name it, put it on top!
  6. Then some sour cream
  7. Little Mexican Cheese, crumbled
  8. Then, My favorite…Tomatilla sauce or whatever sauce you like then Cilantro!!

Afterall, this is ALL about YOU!!!!!

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A New Twist on Avocado Salad

Serves 6

INGREDIENTS:

  • 1 lg shallot, sliced thin
  • 2 TBS red wine vinegar
  • 1 TBS minced garlic from jar or 1 garlic clove, minced
  • ½ tsp mayonnaise
  • Salt & pepper
  • 5 TBS Extra Virgin Olive Oil
  • 4 avocados,  cut in half, pitted & cut into ¾ inch pieces , put in a bowl and set aside.
  • 12 ounces cherry tomatoes, quartered (red & gold are perfect)
  • 3 radishes, sliced thin (or 1-2 cups of peeled jicama cut into matchsticks)
  • ½ c chopped “fresh” basil
  • 3 oz feta cheese (optional)

DIRECTIONS:

  1. Place sliced shallots in 2 cups of ice water (with cubes) and let stand for 30 mins.  Drain, pat dry with paper towel and put aside.
  2.  In a bowl, whisk together vinegar, garlic, mayonnaise, ¼ tsp each of S & P until mixture appears  milky and no lumps.  Whisking continuously, slowly drizzle in oil. The dressing should be thickened by the continuous whisking and do taste to see if it is too tart.  If too tart, add more oil.
  3. Take the bowl with the Avocado’s, add 2 TBS of the dressing and ½ tsp salt and “GENTLY” toss and put on individual plates.
  4. Toss the chilled shallots, cherry tomatoes, radishes and basil with the remaining dressing.  Spoon this mixture over the plated avocados and serve immediately.  If you choose to use the Feta cheese, put it on top and then serve.

This recipe was taken from the latest issue of Cook’s Illustrated and it was DEEE Licious!!!