Recipe: Guacamole with Cotija variation

GUACAMOLE

1 small jalapeno chile pepper*
2 ripe large avocados
2 tablespoons fresh lime or lemon juice
2 tablespoons finely chopped fresh cilantro
1/4 to 1/2 teaspoon salt
Dash pepper
1 small clove garlic, finely chopped
1 small tomato, seeded, chopped (1/2 cup)
2 tablespoons finely chopped red onion
Tortilla chips, if desired (for serving)

Remove stems, seeds and ribs from chile; chop chile. Cut avocados lengthwise in half; remove pit and peel.

In medium glass or plastic bowl, mash avocados with fork. Stir in chile and remaining ingredients except tortilla chips until mixed. Press and smooth plastic wrap directly on surface of guacamole to help prevent discoloration.

Serve with tortilla chips.

*1 tablespoon canned chopped green chiles can be substituted for the jalapeno chile.

Makes 2 cups dip

Nutritional info per 1 tablespoon guacamole: Calories 15; Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 0g (Dietary Fiber 0g); Protein 0g

Exchanges: Free Carbohydrate Choices: 0

VARIATION:

COTIJA GUACAMOLE
Stir in 1/2 cup crumbled Cotija cheese with the chile pepper.

Source: Betty Crocker Cookbook, 11th edition, 2011