Set oven to 400\u00b0F.
Heat the chili in a small saucepan or microwave until hot.
Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
Spoon half of the chili over the chips.
Sprinkle with half of the cheese.
Repeat with remaining chips, chili and cheese.
Bake for about 7-8 minutes until the cheese has melted.
Top with salsa, guacamole and sour cream.
Serve immediately.
Delicious!
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
tyle, immediately.
*For the Guacamole: In a small mixing bowl
o 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel and
br>Spread 2 tortillas with guacamole and place on chicken mixture
dorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa
Place all ingredients in a bowl and blend with hand blender until smooth.
Or mush ingredients well with fork if you prefer your guacamole chunky.
Serve with tortilla chips or as a side to enchiladas or other Mexican dish.
Prepare the Pico De Gallo and set aside.
Prepare the Guacamole; cover tightly with plastic wrap and set aside.
ach tortilla with 2 tablespoons guacamole. Mound 1/2 cup taco
ream Mixture.
Spread the Guacamole on top of the Salsa
Spread pita round with refried beans.
Top with cheese and picante sauce.
Heat in microwave until cheese melts.
Top with guacamole and enjoy.
Serves 6.
f sour cream.
Spread guacamole on top of corn and
r you may put the guacamole into a tupperware or a
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
Season chicken breasts with salt and pepper and lay out in the baking pan. Spread salsa across chicken breasts and sprinkle with Cheddar cheese.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Spread 1 tablespoon guacamole on each chicken breast to serve.
erve with large blobs of guacamole, and salad ingredients. Or use
Layer equal amounts of guacamole, dairy sour cream and picante sauce in a clear glass bowl.
Serve with tortilla chips or corn chips.
Serves 8 to 12 people.
In serving dish, layer the following ingredients in order: bean dip, guacamole, sour cream, tomatoes, olives, cheese and green onion and chill.
Serve with Fritos corn chips scoops.
In serving dish, layer the ingredients in the following order: bean dip, guacamole, sour cream, chopped tomatoes, chopped black olives, shredded Cheddar cheese and chopped green onion.
Chill and serve with corn chips (Fritos Scoops are good).
Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.
* Place Scoops on sheet tray.
* Fill each scoop with 1 teaspoons guacamole.
* Top each filled scoop with 1 teaspoons salsa.
* Sprinkle Alouette(R) Crumbled Goat Cheese Provencal liberally on each assembled mini taco.
* Serve as a passed hors d'oeuvre.
Alternative serving suggestions: Top with Alouette(R) Goat Cheese Crumbles, Feta crumbles or Feta Mediterranean crumbles.