Zutaten für Award Winning Cinco De Mayo Guacamole With Blue Cheese And Sage
- 3 ripe avocados
- 3 slices vegetarian bacon, crisply cooked and crumbled
- 1/2 cup crumbled blue cheese
- 1/4 cup finely chopped red onion
- 1 Roma tomato, diced
- 1/2 jalapeno pepper, minced
- 1/2 teaspoon cumin powder
- 1/4 teaspoon kosher salt
- 1 clove garlic, minced
- 1/2 lime, juiced
- 1/4 cup fresh cilantro, chopped (optional)
- 1 dash Tabasco sauce (or to taste)
- 1 dash chipotle powder (or to taste)
- 1 pinch dried sage (or to taste)
- 1 pinch mixed peppercorns (or to taste)
- tortilla chips (for serving)
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Zubereitung von Award Winning Cinco De Mayo Guacamole With Blue Cheese And Sage
- Finely chop the red onion, dice the tomato, and mince the jalapeño. If using, chop the cilantro.
- In a medium bowl, combine the onion, tomato, jalapeño, cilantro (if using), cumin, salt, and garlic. Mix well.
- Cover the bowl and refrigerate for at least 60 minutes to allow the flavors to meld.
- While the mixture chills, chop one avocado into small chunks.
- Mash the remaining two avocados in a separate bowl.
- Add the chopped avocado to the chilled onion mixture.
- Gently fold in the mashed avocado, trying to maintain the texture of the avocado chunks.
- Add the crumbled blue cheese and bacon crumbles. Fold gently.
- Stir in the Tabasco sauce, chipotle powder, sage, and mixed peppercorns to taste.
- Squeeze the lime juice over the mixture and gently fold to combine.
- Serve immediately with tortilla chips. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
15g
Fat
49g
Carbs
10g
