5-Minute Chunky Guacamole

Guacamole is one of those condiments that makes just about everything better. It’s definitely a summer staple in my house!

Whether you’re eating it with chips and salsa or as an accompaniment to a protein (a tortilla-less chicken enchilada, maybe?) it just gives everything that little extra bit of flavor and creaminess. And this recipe could not be any easier!

5-Minute Chunky Guacamole

Makes about 3 cups

Barr & Table 5-Minute Chunky Guacamole

4 ripe Haas avocados, diced
1/2 cup onion, diced; preferably red, but white or vidalia works too
1 medium tomato, seeded and diced
1 large garlic clove, minced
1 jalapeno, seeded and minced
3 tbsp lemon juice

Dice the avocados, onion, and tomato into 1/2″ chunks. Toss into a bowl with the lemon juice, to prevent the avocado from browning. Add your minced garlic clove and jalapeno, plus salt and pepper to taste, and toss gently. You just want to mix enough to combine all of the ingredients well, but not mash anything up.

Enjoy this as a dip, on top of fish tacos, or any other way you prefer!

Barr & Table 5-Minute Chunky Guacamole

Speak Up!

Do you prefer your guacamole chunky or mashed?

Tortilla-less Chicken Enchiladas and a Frontera Product Review!

Recently I’ve really been enjoying making my own sauces from scratch. I can control what goes in and adjust the flavors to my mood. However, when my local Harris Teeter had Frontera sauces on sale, I decided to check them out. I picked up the Green Chile Enchilada Sauce and was pleasantly surprised when I flipped it over.

Frontera Kitchen Green Chile Enchliada Sauce

The rather short list of ingredients include:

Tomato, tomatillo, water, poblano chiles, onion, milk cream, lime juice from concentrate, cilantro, garlic, salt, serrano peppers, evaporated cane juice, xanthan gum.

And to top it off, check out the nutritional info!

Frontera Kitchens Green Chile Enchilada Sauce Nutritional Information

Green Chile Enchilada Sauce

I figured with stats like that, I couldn’t go wrong toat least give it shot!

Tortilla-less Enchiladas

Barr & Table Tortilla-less Enchiladas

Makes 4 servings

2 boneless, skinless chicken breasts
2 bell pepper, sliced
1 large onion, sliced
3 cups button mushrooms, sliced
4 cloves garlic, chopped
1/2 packet Frontera Kitchen Green Chile Enchilada Sauce
1 tsp salt
1 tsp pepper
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp oregano
1/2 tsp cayenne pepper

Preheat oven to 425 degrees F. Mix all spices together in a small bowl and sprinkle on the chicken. Feel free to adjust the amount of spice to taste. Place the chicken on a sheet pan and pop it into the oven for about 30-40 minutes, depending on the size of the chicken, and flipping half way through.

While your chicken is in the oven, slice your bell pepper and onion. Sautee on medium heat until tender, then add your sliced mushroom. Sautee for a few more minutes until the mushrooms are tender too.

By this time, your chicken should be just about cooked through. Remove from the oven and slice into about 1/4″ pieces. Toss your garlic into the pan along with the sliced chicken and your Frontera Green Chile Enchilada Sauce. Sautee just until heated through and serve!

My favorite way to serve this dish is with my quick and easy chunky guacamole.. recipe coming soon!

Product Review

To say that we were pleased with this sauce would be an understatement. It tasted clean and fresh, definitely not something you expect from a packaged sauce! We also have a package of their Red Chile Enchilada Sauce and I cannot wait to give that a whirl!

With a product like this, I would 100% recommend purchasing not only their enchilada sauce, but any of their products. Next up? I’m thinking hot sauce and salsa!

Speak Up!

Have you tried Frontera products? What is your favorite packaged sauce?

Mexican Stuffed Peppers

When it’s time to go the store but you just don’t have time, you have to learn to get creative! I scoured the fridge and pantry and decided there was no better time to clean out. And my favorite part about this recipe is that while this time I made it Mexican style, you can change up the veggies and spices, and make whatever you want!

Mexican Stuffed Peppers

Serves 4

2 bell peppers
1 tbsp EVOO
1/2 cup quinoa, cooked
3/4 red onion, diced
4 button or baby portabella mushrooms, diced
1/2 can of corn
1 1/2 cup shredded chicken
1/2 – 1 cup salsa + 1/2 cup for topping
Garlic powder
Chili powder
Cayenne pepper
Mozzarella or cheddar cheese (optional)

Preheat oven to 375 degrees F. Slice peppers in half top to bottom. Coat evenly in EVOO and sprinkle a little salt and pepper. Bake peppers about 7 minutes until just a little soft.

While the peppers are in the oven, add quinoa, chicken, onion, mushrooms, and corn to a large bowl and mix together. Add 1/2 cup salsa and seasonings to taste; mix until everything is thoroughly coated.

Once the peppers are out of the oven, spoon in mixture and bake another 15-20 minutes until everything is thoroughly heated through. If adding cheese, sprinkle on top of the peppers and place under broiler for 1-2 minutes until browned.Make sure to watch closely!Broilers work quickly!

Spoon some extra salsa on top of each peppers and enjoy!

Speak Up!

What is your favorite ‘clean out the pantry’ recipe?