Green Chile and Roasted Tomato Guacamole
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Cuisine
American, International, Vegetarian, gluten-free
Green Chile and Roasted Tomato Guacamole
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The green chiles and roasted tomatoes make this guacamole extra special. Serve with tortilla chips or along side your favorite Mexican dish!
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Ingredients
- 1 cup grape tomatoes
- 1/2 tablespoon olive oil
- 3 avocado large, ripe
- 1 chopped green chiles Old El Paso, 4.5 oz can
- 1/3 cup cilantro chopped, fresh
- 1/4 cup onion red, chopped
- 1 jalapeno pepper seeded and finely chopped, small
- 2 tablespoons lime juice fresh
- 1/4 cup cotija cheese crumbled
- coarse salt to taste, freshly ground pepper
- black pepper to taste, freshly ground pepper
- tortilla chips for serving
Instructions
- Preheat oven to 400 degrees F. Place grape tomatoes on a baking sheet and toss with olive oil. Roast until tomatoes are juicy and start to pop, about 15-20 minutes. Remove from oven and set aside to cool to room temperature.
- Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl. Smash avocado with a fork until desired consistency.
- Add the green chiles, cilantro, red onion, jalapeño, lime juice, and cotija cheese. Gently stir in the roasted tomatoes. Season with salt and black pepper, to taste. Serve immediately with tortilla chips.
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