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!
o 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel and
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
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.
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
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
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
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).
Saute chicken with butter and chili powder until heated through and brown. Coat a large nonstick skillet with nonstick cooking spray. Heat to medium heat.
Place 1 tortilla in skillet. Spread 3/4 cup chicken mix over half of tortilla.
Add enough cheese and onion to cover chicken. Fold over and cook 1 minute until brown. Turn and cook other side.
Repeat to prepare remaining quesadillas. Cut into wedges. Serve with sour cream and guacamole.
erve. If desired, top with guacamole, salsa, and/or sour cream
In a hurry?
This delicious dip can be put together with very little preparation.
Spread bean dip onto a big platter or shallow dish.
Spread guacamole next.
Mix sour cream, mayo and taco seasoning and add the next layer.
Top with tomatoes and cheeses and sprinkle olives for garnish.
Serve with tortilla chips and extra salsa, if desired.
op with sour cream and guacamole.
Variation #4 Chili and
our shells, top with cheese, guacamole, tomatoes, lettuce, and enjoy!
In a medium skillet, brown ground beef, diced onion, and diced garlic. Drain off fat and return to pan. Mix in taco seasoning.
In a 13x9x2\" pan, layer in the following order: refried beans, ground beef mixture, sour cream, guacamole, tomatoes, green onions, and shredded cheese.
Serve with tortilla chips.
ith black olives, green onions, guacamole, and sour cream.
ntil hot.
Top with Guacamole if desired.
Serve with