Guacamole With A Twist

Here's a way to cut back on simple carbohydrates, eliminate most of the chips but still enjoy all the flavor of the beloved guacamole.

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 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 the 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 many 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 tortillas. And kids will rank it right up there with having ice cream for dinner.

Instructions: Preheat oven to 350. Line the baking sheet with parchment paper. Cut flour tortillas in half. Roll each tortilla half into a cone shape; secure with a toothpick. Brush the 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 for 8-10 minutes or until cones are lightly browned. Turn cones on the side; bake for about 5 minutes or until golden brown on all sides. Cool cones for 1 minute; remove toothpicks and cool completely. Now spoon in the guacamole.

I wouldn’t call it a hearty meal. But it 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 healthily!

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