Guacamole With A Twist


No Chips Required


Avocados are ripe when they can be spread like butter. In fact, one of its many names is the butter pear. This cherished moment sig­nals gua­ca­mole time! We can enjoy a dol­lop of this “buttery” treat on burgers, salads, sand­wiches, nachos or frijoles. But the most common way to con­sume it is with chips. I have been guilty of eating half a large bag of tortilla chips before having my fill of guacamole.

Here’s a way to cut back on those simple carbohydrates, eliminate most of the chips, and still enjoy all the flavor of the beloved guacamole: Cone it!

Guacamole Cones

Guacamole Time!

First you’ll need to mix up a batch of guacamole. There are probably as many recipe variations as the estimat­ed 500 to 1000 varieties of avocados. The most common types are: Bacon, Fuerte, Gwen, Hass, Pinkerton, Reed, and Zutano, with many chefs having a preference for the Hass variety.

Guacamole is very forgiving. The simplest recipe is to mash up the avocado and salt to taste. A squeeze of lime enhances the flavor and retards spoilage especially if you plan to refrigerate. From here, you can mince onions, cilantro, tomatoes, garlic, and additional spices like green chili powder, minced jalapeños or hot sauce.

You can cut off the ingredients anywhere between. Think of it as a salsa similar to pico de gallo that you add to mashed avocado and lime. Now it sounds like just a few ingredients. If you’re short on a few items and in a hurry, you can pick up some fresh salsa from a local Mexican restaurant you admire and you’re halfway there!

Cone It!

I didn’t invent this idea but was pleasantly surprised when I first saw a photo. Believe me, there are much more beautiful pictures of guacamole cones on the Web than my hurried click by a hungry man. Guacamole cones represent a perfect ratio of avocado to tortilla. And kids will rank it right up there with having ice cream for dinner.

Instructions: Preheat oven to 350. Line baking sheet with parchment paper. Cut flour tortillas in half. Roll each tortilla half into cone shape; secure with toothpick. Brush outside of each cone with oil (or spray with non-stick oil); sprinkle lightly with chili powder. Place on prepared baking sheet wide side down (like a tepee).

Bake 8-10 minutes or until cones are lightly browned. Turn cones on side; bake about 5 minutes or until golden brown on all sides. Cool cones 1 minute; remove toothpicks and cool completely. Now spoon in the guacamole.

I wouldn’t call it a hearty meal. But it definitely makes great hors d’orves, appetizers or a side dish for Mexican dinner. In the photo, I mixed a simple arugula salad with citrus vinaigrette atop some mashed peas for contrast. Enjoy eating more healthy!

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