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Guacamole with Cheese and Chilies – 1993

Course Appetizer
Servings 5 Cups

Ingredients

  • 3 ripe medium avaocados seeded, peeled and mashed
  • 2 c. (8 oz.) Monterey Jack cheese finely shredded
  • 1 med. tomato finely diced
  • 1/3 c. onion finely diced
  • 1- (4 oz.) can green chilies diced
  • 1-2 cloves garlic minced
  • 2 T. fresh lime juice
  • Cilantro or parsley leaves for garnish

Instructions

  • Combine all ingredients (except cilantro or parsley) in medium bowl; mix until blended.
  • Garnish with cilantro or parsley leaves.
  • Serve with fresh vegetable sticks (such as carrots or jicama) or with tortilla chips.
  • Makes approximately 5-1/2 c. guacamole.