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Ingredientes
- 4 lg. Hass avocados
- 2 med.-lg. tomatoes, diced
- 1 clove garlic, diced
- 1 onion, diced
- Salt and pepper to taste
- 4 ounce diced green chilies
- 4 ounce sliced, black olives
- 2 T lemon juice
- 4 T warm salsa
- 2-4 jalapeno chilies (canned), diced
- 1 T parsley flakes
- 1 c. grated Cheddar or possibly Monterey Jack cheese
Direcciones
- Remove peel and seed from avocados and mash in mixing bowl with lemon juice till somewhat smooth. Add in diced tomatoes (peeled, if you like), garlic, onion, green chilies, salsa, and parsley; mix well. Salt and pepper to taste. Add in jalapenos, one at a time, to desired hotness.Note: The guacamole will "absorb" some of the heat if it sits overnight. Garnish with one seed in the center, olives around the edge of the dish, and cheese covering the exposed guacamole. Ole!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 235 | 87% |
| Total Fat 26.25g | 33% |
| Saturated Fat 7.26g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 153mg | 6% |
| Potassium 109mg | 3% |
| Total Carbs 3.69g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.57g | 1% |
| Protein 6.04g | 10% |
