Guacamole with chipotle pepper

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 476, total fat 45 G., saturated fats 4 G., proteins 4 G., carbohydrates 21 G., fiber 10 G., cholesterol 0 mg, sodium 470 mg, sugar 2 G.

Guacamole is one of the healthiest dips, made with fresh vegetables, herbs, freshly squeezed citrus juice, and not a drop of excess fat. But sometimes you want to make something healthy more delicious. Ree Drummond added smoked chipotle peppers in adobo sauce to her guacamole, giving it a delightful smoky flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6–8 corn tortillas, each cut into 6–8 wedges
6 avocados, halved (pits removed)
2 cloves garlic, finely chopped
2 jalapeños, finely chopped
2 plum tomatoes, finely chopped
Juice of 1 lime
1 finely chopped chipotle pepper in adobo sauce
1 small white onion, finely chopped
0.5 cup fresh cilantro leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Avocado, plum tomatoes, lime juice, chipotle peppers in adobo sauce, jalapeno pepper, cilantro, guacamole sauce

Cooking the dish according to the recipe:

Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry the tortilla wedges in batches until golden brown and crispy, 2–3 minutes. Drain on paper towels and season with salt.
Place the avocado flesh in a large bowl and mash it to your liking. Add the garlic, jalapeño, tomatoes, lime juice, chipotle pepper, and onion. Taste. Season with salt and pepper to taste. Add cilantro leaves just before serving.

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