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Dine Out For No Kid Hungry Border Grill Guacamole

September 1- 30, 2014

For every specialty Roasted Tomato and Bacon Guacamole purchased during the month of September, we’ll donate a portion of the proceeds to No Kid Hungry, Share Our Strength’s campaign to end childhood hunger in America.


Roasted Tomato and Bacon Guacamole

Serves 6

California Avocado Guacamole
3 ripe Fresh California Avocados, halved, seeded, peeled and quartered
1/4 cup chopped fresh cilantro
1/2 medium red onion, diced
2 jalapeño peppers, stemmed, seeded and finely diced
2 Tbsp. freshly squeezed lime juice
Salt, to taste
Freshly ground black pepper, to taste

Roasted Tomato and Bacon
24 cherry or grape tomatoes
3 tablespoons extra virgin olive oil
3/4 tsp. dried oregano
Salt, to taste
Freshly ground black pepper, to taste
8 strips bacon, fried until very crispy and crumbled into bits
1/4 cup crumbled cotija cheese

Chile Lime Chips
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1 1/2 teaspoons paprika
1/2 teaspoon ancho chile powder (optional)
1 pinch cayenne pepper
Salt, to taste
4 12-inch flour tortillas

For the guacamole, place avocados in a mixing bowl. Mash with a potato masher or fork until chunky.
Add the remaining ingredients and combine with a fork. Taste and adjust seasonings as necessary.

For the tomatoes, preheat oven to 350°F. Toss tomatoes, olive oil and oregano with salt and pepper, to taste. Spread mixture out in a baking pan. Bake for 15 to 20 minutes, until tomatoes are soft, juicy and shriveled with concentrated flavor. Remove from oven and cool to room temperature.

For the chips, in a small mixing bowl, combine olive oil, lime juice, paprika, chile powder, cayenne, and salt. Brush both sides of the tortillas with chile lime mixture. Stack tortillas in a pile and cut into wedges. Spread the tortilla triangles out in a single layer on two large baking sheets. Bake until crisp and lightly golden, about 10 to 15 minutes. Remove from oven and cool to room temperature before serving.

To serve, spoon guacamole into a wide, shallow serving bowl. Top with tomatoes, sprinkle with crispy bacon bits and cotija cheese, and serve immediately accompanied by chips.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2014, Mary Sue Milliken and Susan Feniger

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