Guacamole And Cheese Chalupas Recipes

CHALUPAS

Steps:

• Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

GUACAMOLE-CHEESE CRISPS

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. For each cheese crisp, spoon 1 tablespoon cheese (loosely packed) onto paper-lined cookie sheet; pat into 1 1/2-inch round.
• Bake 6 to 8 minutes or until edges are light golden brown. Immediately remove from cookie sheet to wire rack. Cool 5 minutes or until crisp.
• Onto each cheese crisp, spoon 1 1/2 teaspoons guacamole and about 1/2 teaspoon each sour cream and salsa.

TRADITIONAL MEXICAN GUACAMOLE

Steps:

• Mash avocados in a bowl until creamy.
• Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.

EASY NEVER FORGOTTEN GUACAMOLE

Steps:

• In a small bowl, mix together the avocados, sour cream, cream cheese and salsa. Blend to desired consistency.
• In a small bowl mix the salt, pepper, garlic salt and onion powder. Stir into the avocado mixture. Cover and chill in the refrigerator 1/2 hour before serving.

CHEESE QUESADILLAS WITH FRESH GUACAMOLE

Steps:

• Lay out 2 of the flour tortillas on a flat surface. Top with the cheeses, spreading evenly over the tortillas. Top with remaining tortillas and press to seal.
• Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
• Let cool for 5 minutes. Slice into 8 or 10 pieces. Serve with the Guacamole.
• 1 small ripe Haas avocado
• 1 tablespoon minced jalapeno pepper
• 2 tablespoons minced red onion
• 1 tablespoon chopped cilantro leaves
• 1/2 lime, juiced
• Salt
• Halve the avocado and remove the pit with a sharp knife. Discard the pit. Scoop the flesh into a small bowl and mash with a fork. Stir in the remaining ingredients, season with salt to taste, and set aside.
• Recipe courtesy Wolfgang Puck, adapted from Adventures in the Kitchen, (c) 1991

LAS CHALUPAS

Steps:

• In a skillet over medium heat, brown meat. Add taco seasoning, salsa, and jalapeno juice. Add a little water if mixture is too dry. Reduce heat to low and simmer for 10 minutes.
• In another skillet, heat Canola over medium-high heat. Fry flour tortilla shells flat until crispy on both sides. Place tortillas on a flat plate. Cover in meat, then cover meat with cheese, and melt cheese under broiler, about 2 minutes. Remove plate and cover cheese with shredded lettuce, then tomatoes, and olives. Place dollops of guacamole and sour cream in center.

GUACAMOLE AND CHEESE CHALUPAS

Steps:

• Heat the oil in a large skillet or deep-fat fryer.
• When hot, deep-fry the tortillas for 2 minutes until crisp and golden.
• Alternatively, you can bake the tortillas for 20 minutes.
• Mash together the avocado and goat cheese.
• Add the onion, cumin seeds, lemon juice, hot sauce and seasoning.
• Top each tortilla with the guacamole, then a little yogurt.
• Sprinkle the cilantro on top, to garnish.

AVOCADO AND CHEESE CHALUPAS

Steps:

• Preheat oven to 350F.
• Bake corn tortillas on a baking sheet for 15-20 minutes or until crisp.
• Grate goat cheese if necessary, and mash with avocado in a small bowl.
• Add onion, cumin seeds, lemon juice, Tabasco, salt, and pepper, mixing well.
• Top tortillas with mixture, dividing evenly.
• Place one tablespoon of sour cream on top of each filled tortilla.
• Garnish with a little cilanto, and serve.