Best Guacamole Blue Mesa Grill Style Recipes
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
GUACAMOLE
Steps:
- Mash the cilantro, onions, canola oil, if using, avocados, lime juice and jalapenos together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper.
GUACAMOLE - BLUE MESA GRILL STYLE
Had this dish at the Blue Mesa Grill in Addison, TX...some of the best Southwestern food I have eaten...they prepare it right at your table.
Provided by Terri Juwan
Categories Fruit
Time 20m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Score avocado pulp while in shell and scoop pulp into bowl.
- Using two forks, mash the pulp into chunky consistency.
- Add remaining ingredients (increase amount of serrano pepper for a spicer guacamole) and mix until fully incorporated.
- Transfer guacamole to a serving bowl and serve with yellow and blue corn tortilla chips.
Nutrition Facts : Calories 345.4, Fat 29.6, SaturatedFat 4.3, Sodium 375.2, Carbohydrate 22.8, Fiber 14.8, Sugar 4.1, Protein 5
GUACAMOLE WITH GRILLED CORN
This simple summer dip combines guacamole with sweet grilled corn and tangy Cotija cheese. The key to great guacamole is to pound the aromatics in a mortar and pestle or molcajete with salt, producing a guacamole with deep flavor from minimal ingredients.
Provided by J. Kenji López-Alt
Categories dips and spreads
Time 25m
Yield About 3 cups
Number Of Ingredients 9
Steps:
- Prepare a coal or gas grill so it's at high heat. Add the corn and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 15 minutes. When corn is cool enough to handle, hold one ear upright in a large bowl and, using a sharp knife, cut off the kernels. Discard the cob, then repeat with the other ear. Let cool completely before adding to the finished guacamole.
- Meanwhile, in a large granite mortar and pestle or molcajete (see Tip), combine the onion, chile, cilantro and salt. Pound into a rough paste, 2 to 4 minutes. Transfer the paste to a large bowl.
- Add the flesh of the avocados and the lime juice. Crush the avocados into a chunky dip using the pestle or the back of a large spoon. Once corn kernels are completely cooled, add them and the Cotija to the large bowl, reserving a little of each for garnish. Fold together the guacamole, corn and cheese, and season to taste with more salt and lime juice. Sprinkle with remaining cilantro, Cotija and corn. Serve immediately with tortilla chips. (Try to eat in one sitting. Leftover guacamole stored in the fridge turns brown quickly.)
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