Best Chunky Guacamole Bobby Flay Recipes

CHUNKY GUACAMOLE - BOBBY FLAY

Chunky Guacamole - Bobby Flay image

Make and share this Chunky Guacamole - Bobby Flay recipe from Food.com.

Provided by ctbolton

Categories Vegetable

Time 30m

Yield 32 oz, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 ripe Hass avocadoes, peeled, pitted, and chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
2 limes, juiced
salt and pepper
2 tablespoons canola oil
chopped fresh cilantro leaves, to taste

Steps:

Combine all ingredients in a bowl and mash with a fork to achieve a chunky consistency.
Season, to taste, with salt, pepper, and cilantro.

Nutrition Facts : Calories 367.7, Fat 33.8, SaturatedFat 4.2, Sodium 15, Carbohydrate 20.1, Fiber 13, Sugar 1.8, Protein 3.8

CHUNKY GUACAMOLE WITH SERRANO PEPPERS

Chunky Guacamole With Serrano Peppers image

Provided by Food Network

Yield 8 cups

Number Of Ingredients 7

Ingredients

6 ripe avocados, cut into 1/2-inch dice
4 medium ripe tomatoes, cut into 1/2-inch dice
1 large white onion, finely chopped
1/2 bunch of fresh cilantro, leaves chopped
1 serrano pepper, finely minced
Juice from 4 small lemons (about8 tablespoons)
2 teaspoons kosher salt or to taste

Steps:

In a large bowl, place the avocados, tomatoes, onions, cilantro, serrano, lemon juice, and salt. Stir gently until well combined.
Transfer to a serving bowl and serve.

BEST EVER CHUNKY GUACAMOLE

Best Ever Chunky Guacamole image

I've had lots of guacamole and this is truly the best. Of all the things I've cooked for guests, this recipe is is one of the best received! It's the bacon that makes the difference! The recipe is from The New Best Recipe cookbook. If you make guacomole ahead of time...*Guacamole can be covered with plastic wrap, pressed directly onto the surface of the mixture, and refrigerated up to 1 day. Remove the guacamole to room temperature, removing the plasctic wrap at the last moment, before serving.

Provided by Mrs Goodall

Categories < 30 Mins

Time 20m

Yield 2-3 cups

Number Of Ingredients 10

Ingredients

3 avocados, preferably Haas and medium in size
6 slices bacon
1 teaspoon bacon fat (reserved and rendered from cooking the bacon)
3 large scallions, sliced thin, about 1/3 cup
1 medium garlic clove, pressed (If you don't have a garlic press, just mince the garlic. I usually use 2 or three garlic cloves)
1 small jalapeno, stemmed, seeded and minced
1/4 cup cilantro leaf, minced
salt, to taste
1/2 teaspoon ground cumin (more or less to taste)
2 tablespoons lime juice (fresh squeezed)

Steps:

Fry bacon on stovetop until crisp.
Drain bacon and reserve at least 1 teaspoon of rendered bacon fat.
When bacon is cool to touch, crumble it.
Halve one of the avacados, remove the pit, and scoop the flesh into a medium bowl.
Mash the flesh lightly with the scallions, garlic, chile, cilantro, 1/4 teaspoon salt, and cumin with the tines of a fork until just combined.
Add the bacon crumbles and bacon fat and combine with avacado mixture.
Halve, pit, and CUBE the remaining 2 avocados. Add the cubes to the bowl with the mashed avocado mixture.
Sprinkle the lime juice over the diced avocado and mix the entire contents of the bowl lightly with a fork until combined but still chunky. Adjust the seasongs with salt if necessary,(you can add a bit more bacon fat if you like), and serve.

Nutrition Facts : Calories 1024.2, Fat 95.5, SaturatedFat 23.4, Cholesterol 77.1, Sodium 974.2, Carbohydrate 31.8, Fiber 21.6, Sugar 3.5, Protein 20.2

EVA'S CHUNKY GUACAMOLE

Eva's Chunky Guacamole image

Make and share this Eva's Chunky Guacamole recipe from Food.com.

Provided by Boomette

Categories Lemon

Time 5m

Yield 1 bowl

Number Of Ingredients 7

Ingredients

3 ripe avocados, cut into 1/2-inch dice
2 medium ripe tomatoes, seeded and cut into 1/2-inch dice
1 small white onion, finely chopped
1/4 bunch fresh cilantro, chopped
1/2 serrano chili, finely minced
2 small lemons, about 4 tablespoons
1 teaspoon kosher salt

Steps:

In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano pepper, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.
Cook' s Note: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.

Nutrition Facts : Calories 1056.6, Fat 89.2, SaturatedFat 12.9, Sodium 1806.3, Carbohydrate 73.4, Fiber 46.5, Sugar 15.1, Protein 15.8

GUACAMOLE WITH CUMIN-DUSTED TORTILLA CHIPS

Guacamole With Cumin-Dusted Tortilla Chips image

Provided by Bobby Flay

Time 25m

Yield 6 servings

Number Of Ingredients 10

Ingredients

Peanut oil, for deep-frying
12 6-inch flour and/or blue corn tortillas, cut into quarters
1 tablespoon ground cumin
Kosher salt
4 ripe Hass avocados, peeled, pitted and chopped
1/2 small red onion, finely diced
1 jalapeno pepper, finely diced
Juice of 2 limes (about 1/4 cup)
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground pepper

Steps:

Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and season immediately with cumin and salt.
Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper. Serve immediately with the cumin tortilla chips.

SPICY GUACAMOLE

Spicy Guacamole image

Provided by Bobby Flay

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 Haas avocados, halved, pitted, and diced in shell
1/2 red onion, thinly sliced
1 jalapeno, finely diced
1/2 bunch fresh cilantro, coarsely chopped
Juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper.

CHUNKY GUACAMOLE

Chunky Guacamole image

Provided by Tyler Florence

Categories appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.