GRILLED BEEF FAJITAS WITH PICO DE GALLO
These four-ingredient beef fajitas in an Italian dressing marinade are a fun way to change up Mexican night. Top with pico de gallo salsa and your other favorite toppings.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 8
Steps:
- In 2-gallon resealable freezer plastic bag, mix dressing and fajita seasoning. Add beef; seal bag. Turn to coat beef with marinade. Refrigerate 8 hours, but no longer than 24 hours, turning occasionally while marinating.
- Heat gas or charcoal grill. Remove beef from marinade; discard marinade. Place beef on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning once, until desired doneness. Remove beef from grill to cutting board or plate; cover with foil. Let stand 5 minutes.
- Cut beef across grain into very thin slices; serve with warmed tortillas, salsa, cheese, guacamole and lime.
Nutrition Facts : Calories 480, Carbohydrate 34 g, Fat 2, Fiber 1 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1730 mg
GRILLED AVOCADOS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 28m
Yield 6 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the grill.
- Quarter the avocados and remove the seed. Season with salt and pepper, to taste, and brush with grapeseed oil. Grill the avocado slices over indirect heat, leaving undisturbed for the first 2 to 4 minutes or so to let the seasonings integrate into the surface and to allow the caramelization process to begin. Then, flip the avocados, remove from grill and let rest.
- Through the feed opening of a running blender add, 1 at a time, the vinegar, salt, black pepper, mustard, parsley, and garlic. Leaving the blender running add the olive oil through the feed opening in a slow thin stream.
- Serve the grilled avocado with enough of the dressing to coat and garnish with fresh parsley sprigs.
GRILLED GUACAMOLE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 2 to 2 1/2 cups
Number Of Ingredients 7
Steps:
- Heat a grill pan to medium heat and place the avocados and jalapenos in the pan cut-side down. Grill until the avocados and jalapenos start to char, 3 to 5 minutes.
- In a medium bowl, douse the garlic and onions with the lemon and lime juices. Season liberally with salt and set aside to allow the flavors to marry.
- Scoop the avocado flesh from the skins. Place a metal cooling rack over the bowl. Working with one half at a time, place the avocado cut-side down on the rack and press down, pushing it through the rack. The rack will dice it as its being added to the bowl. Repeat for the remaining halves. Finely chop the jalapenos and add to the guacamole. Mash with a fork until fairly smooth. Adjust the salt, and then serve.
CHEF JOHN'S CLASSIC GUACAMOLE
There are few things as easy, healthy, and delicious as this ubiquitous dip. However, unless you're grinding your aromatic vegetation in a molcajete, or against a cutting board, you're really not tasting a classic guacamole. The flavors not only become more intense, but actually change in character. This is just what those bland, fatty, but delectable avocados need. That and a thoughtful seasoning of lime juice, and maybe some more salt.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.
- Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.
Nutrition Facts : Calories 158 calories, Carbohydrate 9.7 g, Fat 13.9 g, Fiber 6.8 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 88.6 mg, Sugar 1.3 g
EASY AND AUTHENTIC MEXICAN GUACAMOLE / AVOCADO DIP
A tasty dip that is a success at any party. I got this recipe from a friend from Mexico. Easy to make!
Provided by Amy Duchesne
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Take avocados and cut into and around the circumference of the avocado's pit.
- With both hands twist the two halves in opposite directions and pull apart.
- Remove the pit with a knife or a spoon.
- Carve out the flesh of the avocado with a tablespoon.
- Place avocados into a medium bowl and mash and stir until moderately creamy. I use a fork or a pastry blender.
- Some people like the avocados more chunky than others-- either way it tastes great.
- Add diced onion and tomatoes to the avocados.
- Add salt, pepper, tabasco sauce and lime juice and taste to see if seasoned enough to your liking.
- In a separate small bowl put in 2 tablespoons of the dip.
- Add 1 tbsp of sour cream and adjust your seasonings again.
- Taste it and decide if you prefer your guacamole with or without sour cream.
- If you like with sour cream add 4 tablespoons or more to the avocado mixture and adjust your seasonings again.
- If not, do nothing and leave it like it is.
- Serve chilled with chips or add a little to your taco salad, tacos or fajitas.
Nutrition Facts : Calories 258.8, Fat 22.2, SaturatedFat 3.2, Sodium 13.1, Carbohydrate 17.5, Fiber 11.2, Sugar 2.8, Protein 3.6
GRILLED GUACAMOLE
If you're a guacamole lover, try this fun grilled version that has a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. -Lindsay Sprunk, Noblesville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine onion, tomatoes, pepper and 1 tablespoon oil; gently toss to coat. Grill, covered, over medium-high heat or broil 4 in. from heat until tender and charred, turning occasionally, 6-8 minutes. Brush avocados with remaining oil. Grill or broil avocados, cut side facing the heat, until charred, 4-6 minutes. Cool vegetables completely., Chop onion, tomatoes and pepper; set aside. Peel avocados; transfer to a large bowl and mash with a fork. Stir in vegetables, cilantro, lime juice, cumin and salt. Serve immediately with chips.
Nutrition Facts : Calories 85 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED AVOCADO QUESADILLAS
I have been making this recipe at the cottage for numerous years now. (I was given it by a "summer neighbour"). It makes a nice light meal with a tossed salad and I love that it can be made up to four hours ahead of time and there is no fussing with people having to tailor their own.
Provided by mbarski
Categories Lunch/Snacks
Time 20m
Yield 8 quesadillas, 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and pit avocado.
- Chop and stir with tomato, corn, green onions, salt, pepper, coriander, and mozzarella.
- Spread over half of each tortilla.
- Fold uncovered half over filling and gently press the edges together.
- In a non-stick frypan, or on a grill heated to medium, cook quesadillas for 1 1/2 minutes or until bottom is lightly browned.
- Flip over and cook until filling is heated through.
- Can be prepared up to 4 hours ahead of time, covered, and refrigerated.
Nutrition Facts : Calories 395.6, Fat 18.7, SaturatedFat 5.9, Cholesterol 22.1, Sodium 710, Carbohydrate 46, Fiber 6.8, Sugar 2.7, Protein 13.8
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