Loaded Guacamole Recipes

LOADED GUACAMOLE

Loaded Guacamole image

If you didn't think guacamole could be any more delicious, brace yourself for this mind-blowing loaded guac. All the best parts of loaded potatoes and already-awesome fresh guacamole join forces to create your new favorite party pleaser.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 12

Number Of Ingredients 13

Ingredients

3 large ripe avocados, pitted, peeled and mashed
1/2 cup finely chopped plum (Roma) tomatoes (2 medium)
1/4 cup seeded and finely chopped jalapeño chiles (2 medium)
1/2 cup finely chopped green onions
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 tablespoons lime juice
1 clove garlic, finely chopped
1/2 teaspoon salt
1/2 cup finely chopped plum (Roma) tomatoes (2 medium)
1/2 cup shredded Cheddar cheese (2 oz)
1/2 cup chopped cooked bacon (6 slices)
1 green onion, thinly sliced
Food Should Taste Good™ multigrain tortilla chips, as desired

Steps:

In large bowl, mix Guacamole ingredients. Spread on medium plate or in low bowl.
Top with tomatoes, then cheese, then bacon and finally green onion. Serve with chips.

Nutrition Facts : Calories 110, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 1 g, TransFat 0 g

LOADED GUACAMOLE

Loaded Guacamole image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Halve, pit and dice 3 ripe avocados. Combine in a bowl with 1/2 diced red onion, 1 minced jalapeno (seeded for less heat), 1/2 cup chopped cilantro, the juice of 2 limes and 1 teaspoon each kosher salt and ground cumin. Mash until combined; season with more salt. Top with sour cream, chopped tomato and more red onion and cilantro. Sprinkle with crumbled queso fresco, chopped pickled jalapenos and chipotle hot sauce.

LOADED GUACAMOLE POTATO SALAD

Loaded Guacamole Potato Salad image

Make and share this Loaded Guacamole Potato Salad recipe from Food.com.

Provided by Food.com

Categories Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 lbs multicolored small potatoes
2 avocados, diced
kosher salt & freshly ground black pepper
1/4 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
3 tablespoons lime juice
2 tablespoons chopped red onions
1 garlic clove, minced
6 slices bacon, cooked and crumbled
1/4 cup plus 2 tablespoons sliced scallion

Steps:

Place the potatoes in a large pot and cover with water by several inches. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Drain, then let cool completely and cut in half.
Place half of the avocado and 1/4 teaspoon salt in a large bowl and use a fork to mash until partially smooth. Add the cooked potatoes along with the cilantro, olive oil, lime juice, red onion, garlic, half of the bacon, 1/4 cup scallions, the remaining avocado and salt and pepper to taste.
Stir to combine, then transfer to a serving dish and garnish with the remaining bacon and 2 tablespoons scallions.

Nutrition Facts : Calories 539.1, Fat 34, SaturatedFat 5.9, Cholesterol 8.2, Sodium 154.7, Carbohydrate 55.4, Fiber 13.9, Sugar 4.5, Protein 8.5

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