Guacamole
Guacamole
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 230
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 21
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 4
- Sodium
- 442
- Total: 25 min
- Active: 25 min
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 230
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 21
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 4
- Sodium
- 442
- Total: 25 min
- Active: 25 min
Ingredients
4 large Hass avocados, halved and pitted
6 tablespoons diced white onion
2 jalapeno chiles, diced
2 Roma tomatoes, diced
3 tablespoons fresh cilantro leaves and soft stems, chopped
3 tablespoons fresh cilantro leaves and soft stems, chopped
1 1/2 tablespoons fresh lime juice, plus more if needed
Salt
1/3 cup finely crumbled queso fresco
3 cups totopos (baked corn chips), for serving
Directions
- Scoop the flesh from the avocados into a non-reactive bowl and discard any brown or discolored parts. Mash the avocado using a fork.
- Add the onion, half of the jalapenos, the tomatoes, cilantro and lime juice. Season with salt and stir to combine. Check piquancy and acidity, and add more jalapenos or lime juice if necessary.
- Garnish with the queso fresco and serve the guacamole on a plate with the fresh totopos.
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