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Prep 20min
Total1hr20min
Servings11
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Ingredients
2
jalapeño chilies
2
ripe large avocados
2
tablespoons lime or lemon juice
2
tablespoons finely chopped fresh cilantro
1/2
teaspoon salt
Dash of pepper
1
clove garlic, finely chopped
2
medium tomatoes, finely chopped (1 1/2 cups)
1
medium onion, chopped (1/2 cup)
1/2
bag (13 1/2 ounces) baked tortilla chips
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Steps
1
Remove stems, seeds and membranes from chilies; chop chilies. Cut avocados lengthwise in half; remove pit and peel. Place avocados in medium glass or plastic bowl; mash.
2
Stir in chilies and remaining ingredients except tortilla chips. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips.
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2 tablespoons canned chopped green chilies can be substituted for the jalapeño chilies.
For an even lighter “guacamole” with no fat and 5 calories per serving, substitute a 15-ounce can of asparagus cuts, drained then blended or processed in a food processor until smooth, for the avocados. Stir in 1/4 cup fat-free mayonnaise.
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