Guacamole and Chips

  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 11

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
240mg
10%
Potassium
290mg
8%
Total Carbohydrate
19g
6%
Dietary Fiber
3g
12%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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