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

Ingredients
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
Salt
Pepper

Directions
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?

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

Ingredients
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
Salt
Pepper
Garlic powder
Chili powder
Cayenne pepper
Cumin
Mozzarella or cheddar cheese (optional)

Directions
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?