Saturday, May 26, 2018
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Avocado recipes

1 cup tomato salsa, medium heat

2 cups low-sodium chicken broth

cup half-and-half

1 cup shredded cooked chicken

6 cups corn tortilla chips

1 cup cubed panela cheese (queso blanco)

2 ripe avocados, seeded, peeled, and cut into -inch dice

small red onion, finely diced

1 jalapeno pepper, stemmed, seeded, and minced

bunch cilantro, chopped

Salt, to taste

Freshly ground black pepper, to taste

1 lime, cut into wedges

cup sour cream

In a wide skillet bring salsa, chicken broth, and half-and-half to a boil. Add chicken and tortilla chips, mixing gently to coat each chip, while simmering for 1 to 2 minutes. When some of the chips have moistened and begun to break up but others are still holding their shape, add cheese. Continue stirring gently for another minute to distribute cheese evenly.

Add avocado, onion, jalapeno pepper, and cilantro; stir well to distribute. Cook 1 minute, just to heat through. Add salt and pepper to taste. Remove from stove top and divide evenly among warmed plates. Top with a squeeze of lime and dollop of sour cream and serve immediately.

Yield: 4 servings

Source: California Avocado Commission

1 ripe fresh avocado, seeded, peeled, and cut into -inch dice

4 tomatillos, husked, washed, and very finely diced

2 scallions, white and some green parts, thinly sliced on a diagonal

bunch cilantro, chopped

1 tablespoon minced jalapeno pepper, seed removed

teaspoon salt

teaspoon freshly ground black pepper

cup freshly squeezed lime juice

2 tablespoons extra virgin olive oil, optional

Combine all ingredients in a bowl. Cover and chill at least 30 minutes.

Source: California Avocado Commission

1 ripe avocado, halved, seeded, peeled, and cut into -inch dice

1 large red onion, diced and sauteed in olive oil until caramelized (dark golden-brown and very soft)

cup grated Mexican manchego cheese

cup grated panela cheese

1/3 cup grated Cotija cheese

Salt, to taste

Freshly ground black pepper, to taste

Canola oil for frying

8 corn tortillas

Enchilada Sauce (recipe below)

Avocado Tomatillo Salsa (recipe at left)

Crema, optional (or sour cream)

In a bowl, mix together avocado, onion, and cheeses. Add salt and pepper to taste. Preheat oven to 350 degrees.

Fill a shallow skillet with -inch oil and heat over medium heat. Once oil is hot enough, fry tortillas, one at time, about 20 to 30 seconds per side or until wilted but not crisp. Drain well on paper towels. One at a time, dip each limp tortilla in Enchilada Sauce and lay on a plastic wrap-covered counter.

Spoon avocado, onion, and cheese mixture evenly onto tortillas and roll up into enchiladas. As each enchilada is assembled, place into a warmed, rectangular glass or ceramic pan, seam side down, and side by side. Top each enchilada with a few spoonfuls of extra Enchilada Sauce. Place pan in oven to heat through, about 10 to 15 minutes.

Serve immediately topped with Avocado Tomatilla Salsa. Drizzle with crema if desired.

Yield: 4 servings

Source: California Avocado Commission

4 dried ancho chiles, stemmed, seeded and lightly toasted

2 cups hot water

cup onion, roughly chopped

2 cloves garlic, chopped

1 tomato, cored and charred under the broiler on all sides

1 teaspoon white vinegar

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon salt

teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

Cover chiles with hot water and let soak 15 minutes. Place chiles in blender with the soaking liquid, onion, garlic, tomato, vinegar, oregano, cumin, salt, and pepper. Puree until smooth. Heat oil in heavy bottomed pot and add sauce. Cook over medium heat, stirring constantly for 5 to 10 minutes or until the sauce thickens a little.

Source: California Avocado Commission

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