Guacamole With Lime And Roasted Chilies Recipes

CHILI-LIME ROASTED CHICKPEAS

Steps:

• Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.

GUACAMOLE WITH ROASTED TOMATILLOS

Steps:

• Preheat broiler. Line rimmed baking sheet with foil. Place tomatillos on prepared baking sheet. Broil until tomatillos are just blackened in spots and tender, about 8 minutes per side.
• Combine onion, cilantro, chiles, and lime juice in large bowl. Add roasted tomatillos and any juices from baking sheet to onion mixture. Using fork, mash coarsely. Add avocados and mash with fork until mixture is very coarsely pureed and some chunks remain. Season guacamole to taste with salt. (Can be made 4 hours ahead. Cover and chill.)

ROASTED CHILE GUACAMOLE WITH BAKED TORTILLA CHIPS

Steps:

• Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray; set aside.
• On a cutting board, stack 3 tortillas and using a sharp knife, cut into 8 wedges (like a pie). Repeat with remaining tortillas. Separate any that may stick together. Place on baking sheet, evenly spaced. Drizzle with olive oil and season with salt and pepper. Bake for 8 to 10 minutes or until golden. Remove and let cool.
• In a medium saucepan combine onions, peas, water, lemon juice, guacamole seasoning, and garlic. Cook for 10 minutes until ingredients are soft.
• Remove from heat and let cool.
• Pour cooled pea mixture into a large bowl. Add avocado and mash with a fork or potato masher. Strain tomatoes and add to bowl with green chiles. Mix until blended.
• Serve with baked chips.

GUACAMOLE WITH LIME AND ROASTED CHILIES

Steps:

• Char chilies directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag at least 10 minutes and up to 1 hour. Peel, seed, and finely chop chilies. Mix chilies, 1 tablespoon lime juice, tomato, green onions, and lime peel in small bowl. Season with salt.
• Puree next 4 ingredients and 7 tablespoons lime juice in processor until almost smooth. Season with salt. (Chili mixture and guacamole can be made 1 day ahead. Cover separately and refrigerate.)
• Spoon avocado puree into wide shallow bowl. Spoon chili mixture into center.
• Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

GUACAMOLE WITH ROASTED TOMATILLOS

Steps:

• Preheat broiler.
• Line rimmed baking sheet with foil.
• Place tomatillos on prepared baking sheet; broil until tomatillos are just blackened in spots and tender, about 8 minutes per side.
• Combine onion,cilantro,chiles and lime juice in large bowl.
• Add roasted tomatillos and any juices from baking sheet to onion mixture.
• Using fork, mash coarsely.
• Add avocados and mash with fork until mixture is very coarsely pureed and some chunks remain.
• Season guacamole to taste with salt and scoop into serving bowl;serve with crisp tortilla chips.
• (Can be prepared 4 hours ahead. Cover and refrigerate.).

GUACAMOLE CILANTRO LIME CHEESEBURGER

Steps:

• Preheat an outdoor grill for medium heat.
• To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, jalapeno, tomatoes, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside.
• In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, chili powder, 1/2 cup diced onion, and cilantro. Form the meat into 6 patties.
• Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.

AVOCADO WITH LIME AND CHILIES

Steps:

• In a small browl, combine lime peel, lime juice, brown sugar, oil, parsley and chili peppers. Whish until well combined. Spoon over avocados.
• Serve as a tangy side salad to fish, shellfish, chicken or meat dishes.

TOMATILLO GUACAMOLE

Steps:

• In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving.