This recipe is a life changer! If I’ve said it once, I’ve said it a million times. I can’t like avocados. I try sooo hard to like them, but I can’t. I would love to love avocados, I would love to love guacamole, yet no matter how much I try, no dice.
So when looking through Chrissy Teigen’s Cravings Cookbook, I saw her recipe for Cheesy Guacamole. CHEESY!!! GUACAMOLE!! I figured if I ever had a chance of liking guacamole, it was by adding cheese to it. How did I never think of this genius concoction?!
And guess what? I loved it! I actually really enjoyed this guacamole recipe, and I’m glad I’m one step closer to closing the mutually disappointing gap between me and avocados. (Because naturally I assume avocados want me to love them, too.)
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119 calories per serving
5 SP per serving
As with all recipes, I like to prep the chopped ingredients first. Start by roughly chopping 1/2 of a medium red onion. Finely mince 1/2 of a jalapeño, seeds and ribs removed, and 2 cloves of garlic. Remove seeds and dice 2 roma (plum) tomatoes. Chop 1/4 C fresh cilantro leaves. Add them all to a large bowl and mix in 1 C sharp cheddar cheese, and 1 1/2 T of the lime juice.
In a separate bowl, halve the avocados, remove pits, and scoop out insides. (Hold on to the pits for later). Add in remaining 1 1/2 Tbsp of the lime juice, 1/2 tsp cayenne pepper, 1/2 tsp ground cumin, and 1/2 tsp kosher salt and mix with a potato masher until desired consistency.
Mix both bowls of ingredients together. Push the pits down into the mix and top with plastic wrap, pressed onto the surface of the dip. I am told both of these techniques help prevent browning of the guacamole. I don’t know if either of these are true, but it can’t hurt, right? If you have any other guacamole preserving tips, please let me know!
Allow to set up in refrigerator for at least 1 hour before serving. As with the restaurant style salsa, I recommend serving this with Xochitl chips, as they’re the most similar to mexican restaurant style chips I have found! However, if you leave the guac really chunky, you may want a sturdier chip! 🙂
Whip this up with some restaurant style salsa and you’re well on your way to transforming your kitchen into a Mexican fiesta! I also used some of this gorgeous guac on my vegetarian 7-layer tostadas, which are
coming later this week now posted! 🙂
If you liked this dish from Chrissy’s cookbook, you should check out some of her other recipes:Print
Kicking regular guacamole up a notch by adding in CHEESE! Still only 119 calories per serving. It’s a perfect snack for cinco de mayo!
- 1/2 medium red onion
- 1/2 jalapeño pepper
- 2 roma (plum) tomatoes
- 2 cloves of garlic
- 1/4 C fresh cilantro leaves
- 1 C grated, sharp cheddar cheese
- 3 Tbsp fresh lime juice (about 1 1/2 limes)
- 3 ripe avocados (black or dark purple, yields to gentle pressure)
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- Roughly chop the red onion.
- Remove seeds and ribs and mince the jalapeño pepper.
- Mince garlic.
- Remove seeds and dice the roma tomatoes.
- Chop the cilantro leaves.
- Combine all of the chopped ingredients into a large bowl and add in cheese and 1 1/2 Tbsp of the lime juice.
- In a separate bowl, halve the avocados and remove the pits (but hold onto them!) and scoop the insides into the bowl.
- Add in cayenne pepper, cumin, remaining lime juice and salt and mix together with a potato masher until desired consistency.
- Mix both bowls of ingredients together.
- Push pits into the dip and top with plastic wrap, pressed onto the surface of the guacamole, to prevent browning.
- Allow to refrigerate for at least 1 hour before serving.
5 SP per serving
- Serving Size: 10
- Calories: 119
- Sugar: 1.7 g
- Sodium: 32.3 mg
- Fat: 8 g
- Saturated Fat: 1.8 g
- Carbohydrates: 7 g
- Fiber: 3.9 g
- Protein: 2.1 g
- Cholesterol: 4.4 mg
**Recipe from Chrissy Teigen’s Cravings Cookbook
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!