Chipotle Guacamole Recipe

Mexican Recipes To-Go

Mexican Chipotle Recipes

Ingredients:

2 ripe medium avocados peeled.
pitted and chopped, (1 1/2 cups)
1 ripe large tomato, finely chopped
(1 cup)
1/4 cup finely chopped red onion
2 cloves garlic, minced
2 green onions, chopped
(white and pale green parts)
1 canned chipotle chilies minced
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper

Instructions:

6 SERVINGS VEGAN

Chipotle chilies give this chunky avocado dip a delectable smoky nuance.

In medium bowl, combine all ingredients and mash together with spoon or
potato masher until almost smooth. Transfer to serving bowl and serve
right away as a dip or as a topping for burritos. Makes 2 cups.

PER 1/3-CUP SERVING: 113 CAL.; 2G PROT.; 10G TOTAL FAT (2G SAT. FAT); 7G
CARB.; 0 CHOL.; 212MG SOD.; 3G FIBER

Converted by MC_Buster.

By Kathleen <schuller@ix.netcom.com> on Jun 25, 1999.

Per serving: 6 Calories (kcal); trace Total Fat; (7% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 179mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Recipe by: Vegetarian Times, October 1997, page 72

Converted by MM_Buster v2.0n.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 26 Calories; trace Fat (3.3%
calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 180mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6

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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love Craig Clairborne

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