Bacon and Tomato Guacamole - 10.6g Carbs, 6.9g Fiber, 1.7g Sugar
From: CHOW.com
Adapted From: "Fiesta at Rick's: Fabulous Food for Great Times with
Friends" by Rick Bayless
While a classic guacamole is a worthy dip on its own, crispy bacon
and chipotles in adobo sauce add a subtle smoky flavor to the mix
here. Try this guac on some breakfast nachos for the ultimate hangover
cure.
What to buy: Look for avocados that give slightly when pressed but
are not completely soft. We used Hass avocados.
Total Time: 30 min
Makes: About 3 cups
1 1/4 lb ripe avocados (about 3 medium), halved and pitted
1/2 medium white onion, small dice
5 slices thick-cut bacon, cooked and crumbled
1 medium tomato, cored and small dice
1/4 cup coarsely chopped fresh cilantro, plus more for garnish
2 Tbsp freshly squeezed lime juice (from about 2 medium limes), plus
more as needed
1 Tbsp minced chipotles in adobo sauce
1 tsp kosher salt, plus more as needed
Scoop the flesh from the avocados into a large bowl. Mash with the
back of a large fork or a potato masher to make a chunky paste.
Place the onion in a small strainer and rinse under cold water. Shake
off the excess water and transfer to the bowl with the avocados. Add
the remaining ingredients and stir to combine. Taste and season with
additional lime juice and salt as needed. Garnish with the extra
cilantro and serve immediately, or place a sheet of plastic wrap
directly on the surface of the guacamole, refrigerate for up to
2 hours, then garnish with the cilantro and serve. (The plastic
wrap will keep the surface of the guacamole from turning brown.)
Nutrition From: wwww.caloriecount.about.com
Does not include kosher salt!
Servings: 6
Serving Size: 148 g
Nutrition per Serving:
247 Calories, 185 Calories from Fat, 20.5g Total Fat, 4.2g Saturated Fat,
0g Trans Fat, 17mg Cholesterol, 386mg Sodium, 10.6g Total Carbs,
6.9g Dietary Fiber, 1.7g Sugars, 8.1g Protein
Vitamin A 8% - Vitamin C 24% - Calcium 2% - Iron 5%
Nutrition Grade: B+
Good points:
Low in sugar
High in dietary fiber
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