1. Remove stems, seeds and membranes from chilies chop chilies (page 9). Cut avocados lengthwise in half remove pit and peel. Mash avocados.
2. Mix chilies, avocados and remaining ingredients except tortilla chips in glass or plastic bowl.
3. Cover and refrigerate 1 hour to blend flavors. Serve with tortilla chips.
*2 tablespoons canned chopped green chilies can be substituted for the jalapeño chilies.
TIP: To remove an avocado pit, firmly and carefully strike the exposed pit with the sharp edge of a knife. While grasping the avocado, twist the knife to loosen and remove the pit.
NUTRITION FACTS: 1 Tablespoon Calories 10 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 30mg Carbohydrate 1g (Dietary Fiber 1g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 4% Calcium 0% Iron 0% DIET EXCHANGES: One serving is free
Lighter "Guacamole": For 0 grams of fat and 5 calories per serving, substitute 1 can (15 ounces) asparagus cuts, drained then blended or processed in food processor until smooth, for avocados. Stir in 1/4 cup fat-free mayonnaise.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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