My Take on This Mexican Food Classic For an Appetizer or Main Courseby Kelly R. Smith © 2022
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Who doesn’t like Mexican (or Tex Mex, if you prefer) guacamole? I know everyone in my home does! I set out to make a batch the other day. Love to cook, love to explore. When I enter my experimental kitchen, anything can happen.
The avocado is the base ingredient, of course; it is one of God’s greatest gifts. In my opinion. This fruit was originally called the alligator pear. I don’t see any correlation between the critter and the food, but still, interesting trivia. The nutrition is solid ― one cup supplies 21.4 g fat (mostly the good kind), 12 g carbohydrates, 2.9 g protein, 14.6 mg Vitamin C, 0.4 mg B-6, 708 mg potassium, and 42.3 mg magnesium. This recipe just adds to the nutritional spectrum. By the way, it pays to grow your own avocado tree when the fruit gets pricey.
- 4 or 5 large avocados
- 2 packages of guacamole seasoning mix; I used the Kroger brand
- 1 package cream cheese; again, Kroger brand. Yay, frugality!
- 3/4 cup chopped red onions
- red pepper flakes to taste
- pepper to taste
- Pink Himalayan salt to taste
- Juice of one lemon
- 4 diced roma tomatos
- In a large mixing bowl, mash the avocados. Use your device of preference; I just used a fork. Throw the husks in your compost pile.
- Mix in the seasoning packets.
- Mash in the cream cheese. You did let it come to room temperature, right?
- Mix in salt, pepper, lemon juice, and red pepper flakes.
- Mix in the tomatos.
- Chop and mix in the red onions.
- Break out the chips and enjoy!
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