Category: Mexican

Fluffy Spicy Mexican Rice

Fluffy Spicy Mexican Rice

This fluffy mexican rice recipe has a slight spicy and sweet kick to it that you can adjust by taste. It’s one of my favorite things about this recipe! Some days I want extra corn and other days I want it with more lemon.

This recipe is written to be the baseline ingredients, you can adjust to your taste and how you prefer it!

The most important thing about cooking rice is to wash any of the starch out of it and let it soak with some water before you cook it. Drain the water the rice was soaking in and use fresh water to cook with or it will be too sticky.

Veggies for rice

As far as the ingredients inside go. You’ll want to cook the onion and garlic before adding the corn and black beans. You can add jalapenos to your taste but make sure to account for any additional spice. If you want to add cilantro, it’s better to add it at the end!

Tomato Sauce and Water

Once the rice, tomato sauce, and water is added, add the seasoning and taste. Keep in mind that you want the flavors to be a little more bold than what you would prefer because it’s takes more spice and salt to season rice.

Cook the rice uncovered at a medium heat for above 10 minutes while stirring occasionally to make sure it doesn’t stick. Cook until most of the liquid has evaporated, refer to the photo below.

Mostly cooked rice

Once it gets to that stage, add the lemon juice, turn to a simmer and cover for about ten minutes or until the rest of the water has cooked off.

Add the cilantro and use a fork to make your spicy mexican rice fluffy!

Fluffy Mexican Rice
Fluffy Mexican Rice
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5 from 1 vote

Fluffy Spicy Mexican Rice

Fluffy Mexican Rice with corn, beans, and a spicy kick! This recipe is really simple and doesn't utilize any special ingredients, perfect for any home cook.
Prep Time5 minutes
Cook Time20 minutes
Course: Main Course, Side Dish
Cuisine: Mexican
Servings: 4 – 6 Servings
Calories: 215kcal

Ingredients

  • 1 Cup Uncooked Rice medium or long grain, I used basmati
  • 1½ tbsp Olive Oil
  • 3 Cloves Garlic, grated
  • ½ Cup Diced Red Onions
  • ½ Cup Canned Black Beans, drained and rinsed
  • ½ Cup Corn, frozen or canned (drained and rinsed)
  • ½ tsp Cumin
  • ½ tsp (Mexican) Chili Powder
  • 1½ tsp Kosher Salt
  • ½ Cup Tomato Sauce, canned
  • 2 Cups Water
  • 1 tsp Lemon Juice
  • 3 Sprigs Cilantro chopped
  • Jalapeno, diced Optional

Instructions

  • Rinse the rice and set aside to soak while you prep the other ingredients.
  • Add the oil to a saucepan and cook the garlic and onions (and optional jalapenos)
  • Add the beans and corn to the pan followed by the rice, water, and tomato sauce.
  • Season with cumin, chili powder, and salt and stir. Taste and adjust, the water should be slighlty spicy and salty or the rice will be bland.
  • Cook uncovered at a medium heat for about 10 minutes until the water has almost fully evaporated.
  • Stir to ensure that the rice doesn't stick. Add the lemon juice, cover the pot and turn the heat to a simmer. Cook for another 8 – 10 minutes.
  • Sprinkle the cilantro and fluff the rice up with a fork so it doesn't clump.
  • The rice is ready to serve!

Grilled Chicken Fajitas

Perfectly soft chicken topped with grilled vegetables, cheese, pico, and more! This Grilled Chicken Fajitas recipe is perfect for a family dinner and includes recipes for some toppings!

Grilled Chicken Fajitas

Grilled chicken fajitas are one of my favorite, go to, family dinner recipes!

It’s easy to put together and make a large batch of. This recipe is perfect for a dinner of 4 or a dinner of 2 with perfect leftovers!

The chicken marinade is pretty simple. If you’ve seen some of my other Mexican recipes, you’ll see that my chicken marinade is pretty similar. It’s what I think is the best all purpose chicken seasoning.

You can grill your choice of bell peppers, all one color or a mix of them. Red onions are the best for grilling onions. They are a little sweet, a little crunchy, and develop an awesome flavor.

Veggies

This is a super basic and simple pico recipe that only requires four recipes. If you want, you can hit it with a squeeze of lime!

If you want, you can use regular sour cream. But I never have it at home and I always have yogurt on hand. I wanted to make a healthier alternative. So it’s just yogurt, salt, and lemon or lime juice.

Chicken

Try to get the best quality, restaurant style flour tortillas. Heat them up on a pan to get the warm and pliable.

Top your grilled chicken fajitas with grilled veggies, pico de gallo, salsa, mexican cheese, sour cream, avocado, and salsa. All of the above or some of the above!

Check out my recipe for Guacamole!

Grilled Chicken Fajitas
Grilled Chicken Fajitas
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Grilled Chicken Fajitas

Perfectly soft chicken topped with grilled vegetables, cheese, pico, and more! This Grilled Chicken Fajitas recipe is perfect for a family dinner and includes recipes for some toppings!
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 Servings
Calories: 450kcal

Ingredients

Grilled Chicken

  • 2 Large Chicken Breasts, boneless skinless
  • ½ tsp Mexican Chili Powder
  • ½ tsp Kosher Salt
  • 1 Clove Garlic, grated
  • ½ tsp Cumin
  • 1 Tbsp Lemon Juice
  • ½ Tbsp Olive Oil

Grilled Veggies

  • 2 Bell Peppers (any color), sliced I used red and green
  • 1 Large Red Onion, sliced
  • 1½ tsp Olive Oil
  • ½ tsp Mexican Chili Powder
  • ½ tsp Kosher Salt

Pico de Gallo

  • ½ Red Onion, diced
  • 1 Roma Tomato, seeded and diced
  • 2 Sprigs Cilantro, diced
  • ¼ Jalapeno, seeded and finely diced

Home Made Sour Cream Alternative

  • ½ Cup Yogurt, full fat
  • 1 Tbsp Lemon Juice
  • Pinch Kosher Salt

Other Toppings

  • Flour Tortillas
  • Mexican Cheese
  • Avocado, sliced
  • Salsa of your choice

Instructions

Grilled Chicken

  • Cut the chicken breasts laterally so that you have four flat chicken fillets (Butterfly the chicken all the way through)
  • Marinate the chicken with the seasonings above for about an hour.
  • Add a dash of olive oil to the pan and cook the chicken.
  • Grill the chicken (preferably on a cast iron pan). Only flip once to ensure that the chicken is soft.
  • Let the chicken cool and slice it into thin strips.

Grilled Veggies

  • Add a dash of oil to the pan and saute/grill the veggies until a little soft but still crunchy.

Pico de Gallo

  • Mix the tomato, onions, cilantro, and jalapenos.

Home Made Sour Cream Alternative

  • Mix together the yogurt, lemon juice, and salt.

Assembly

  • Warm up some flour tortillas in a pan.
  • Top with your desired assortment of chicken, veggies, and toppings.

Creamy Chicken Enchiladas

Easy to make and tasty Creamy Chicken Enchiladas! With corn, black beans, cheese, chicken, and spinach. Includes an enchilada sauce recipe!

Top level photo

These easy, creamy chicken enchiladas are cheesy, soft, and full of flavor! This recipe even includes a recipe for yummy enchilada sauce!

If you have been looking at some of my other chicken recipes on the blog, you may have noticed that I really prefer using chicken tenders. I just really like how, well, tender they are but less fatty than chicken thighs. You can swap the tenders out for breasts in this recipe but the cook time in the sauce will be increased!

You can make this a vegetarian recipe but removing the chicken altogether!

Chicken cooking in enchilada sauce

If you are using chicken, you’ll get the best flavor by cooking it in the sauce!

Enchilada sauce

The enchilada stuffing is pretty customizable but my base is always chicken, black beans, spinach, corn, cheese, onions, cilantro, jalapenos and my secret ingredient: cream cheese!

You can use ricotta or extra regular cheese if you want but the cream cheese is so thick and rich that the flavor is the best!

Creamy Chicken Enchilada stuffing

To make sure the tortillas don’t break when you roll them, you want to warm them up on a pan a few at a time so they are pliable. For about 14 – 16 enchiladas, you want to scoop about 1/3 of the stuffing into every tortilla.

Tortilla with stuffing.

The amount of enchilada sauce made for this recipe is the perfect amount to keep your enchiladas moist. The best ratio is a third of the quantity of the sauce goes on the bottom of the tray and the final two thirds go on top of the tortillas. Then sprinkle some more cheese on it.

Then cover and bake.

Pre baked creamy chicken enchiladas

Enjoy the creamy chicken enchiladas with slices of avocado and fresh cilantro!

Creamy chicken enchiladas
Creamy Chicken Enchiladas
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Creamy Chicken Enchiladas

Easy to make and tasty Creamy Chicken Enchiladas! With corn, black beans, cheese, chicken, and spinach. Includes an enchilada sauce recipe!
Prep Time40 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 14 – 16 Enchiladas
Calories: 184kcal

Ingredients

  • .75-.8 lbs Boneless skinless chicken tenders
  • 1½ Tbsp OIive Oil
  • 1 Large clove Garlic, grated
  • 1 tsp Cumin divided
  • 1½ tsp Mexican Chili Powder divided
  • 1 tsp Kosher Salt divided
  • 29 ounces Tomato Sauce Hunt's no salt added
  • ¾ Cup Water divided
  • ⅓ Cup Onion, diced
  • ⅓ Cup Corn
  • ⅓ Cup Frozen Thawed Spinach water squeezed out
  • ⅓ Cup Black Beans can, drained
  • ½ Jalapeno, seeded and finely diced
  • 2 ounce Cream Cheese, full fat
  • ½ Cup Mexican Cheese more to top with
  • 14-16 Small corn tortillas
  • 6-8 sprigs Cilantro, chopped

Instructions

  • Heat up the olive oil in the in a pot and add the chicken, grated garlic, ½ tsp of cumin, ½ tsp chili powder, and ½ tsp of salt.
  • Cook until chicken is seared and add the tomato sauce, ½ cup of water, ½ tsp of salt, 1 tsp chili powder, ½ tsp cumin.
  • Cook until chicken is tender and about to fall apart, remove chikcen and set aside.
  • Add another ¼ cup of water and simmer with lid on while you prepare the rest of the ingredients.
  • In a large bowl, add ⅓ cup each of corn, frozen thawed (drained) spinach, and black beans (drained), chopped cilantro, jalapeno, and onion.
  • Shred the chicken and add it to the bowl.
  • Mix 2 ounces of cream cheese and ½ cup of shredded mexican cheese to the large bowl and mix thoroughly.
  • Pre heat the oven to 350°
  • Warm up the tortillas two at a time on a pan to make them flexible.
  • Scoop about ⅓ cup of the stuffing onto the tortilla and shape it into the center, lengthwise and roll it up (refer to photos)
  • In a baking dish, line the bottom of it with some of the enchilada sauce. (this applies if you're using multiple dishes or just one , but you want about 1/3 of the sauce on the bottom and 2/3 to go on top of the tortillas)
  • Place the stuffed tortillas in the baking dish (assemble them however you like), top with enchilada sauce and add cheese on top.
  • Cover with foil and bake for 20 – 25 minutes. Remove the foil and bake for a few more minutes if the cheese on top isn't fully melted.
  • Enjoy with some mexican rice and some sliced avocados!

Foil Baked Santa Fe Chicken

Perfectly seasoned chicken smothered in mixed veggies and salsa. Baked in foil and served hot and steamy. Foil Baked Santa Fe Chicken is an easy go to meal for lunch or dinner!

Foil Baked Santa Fe Chicken

Foil Baked Santa Fe Chicken is a great hands off dinner option for those who want a simple yet incredibly tasty meal. The chicken breast comes out incredibly tender and the veggies are perfectly cooked, all topped with gooey cheese.

Chicken Seasoning

Chicken breasts tend to be a little too thick for my preference when I bake them. You have a few options for this recipe. The first is to tenderize the chicken, the second is to trim the fattest part of the chicken so it lays a little thinner, or you can just bake the full breast as is, but the baking time may be increased around 10 minutes.

Marinate the chicken for an hour with the salt, chili powder, garlic, cilantro, and cumin, olive oil, and lemon juice.

If you can find a New Mexican or Santa Fe chili powder, that would be perfect. But Mexican chili powder works just as well.

mixed veggies

Chop the onion and bell pepper in long thin strips. I used a red onion and a yellow bell pepper because I find that they are sweet and even still a little crunchy.

Cut the cherry tomatoes lengthwise and add the corn and beans.

Mix the veggies together and season lightly with salt and pepper.

Mixed veggies over chicken

Place the chicken on a square of aluminum foil and layer half the veggies on each breast. Then top with picante or chunky salsa.

I recommend using a picante because it’s less liquidy. Use your favorite chunky salsa as an alternative.

Foil

To wrap the chicken properly, bring together two sides of the foil and fold over twice like above. Then roll the sides up and place on a baking tray to catch any potential leakage.

Foil Baked Santa Fe Chicken

Bake for 25 minutes (or around 35 if you’re using a full thickness chicken breast). Once it’s baked, open the packets and sprinkle cheese on. Bake with the foil open for another couple of minutes, or until the cheese is melted.

Chicken with cheese

Top with slices of jalapeno and fresh cilantro and enjoy!

Share if you liked this Foil Baked Santa Fe Chicken Recipe!

Foil Baked Santa Fe Chicken
Foil Baked Santa Fe Chicken
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Foil Baked Santa Fe Chicken

Perfectly seasoned chicken smothered in mixed veggies and salsa. Baked in foil and served hot and steamy. Foil Baked Santa Fe Chicken is an easy go to meal for lunch or dinner!
Prep Time15 minutes
Cook Time25 minutes
Marinating TIme1 hour
Course: Main Course
Cuisine: Mexican
Servings: 2 Servings
Calories: 335kcal

Equipment

  • Aluminum Foil

Ingredients

Chicken Marinade

  • 2 Chicken Breasts lightly tenderized or thinned, refer to notes above
  • 1 Clove Garlic, minced or grated
  • 4-5 Sprigs Cilantro, finely chopped
  • ½ tsp Kosher Salt
  • 1 tsp Chili Powder Mexican or New Mexican
  • ¼ tsp Cumin
  • 1 tsp Olive Oil
  • 1 tsp Lemon Juice

Mixed Veggies

  • ½ Large Yellow Bell Pepper, sliced
  • ½ Red Onion
  • ½ Cup Cherry Tomatoes, halved lengthwise
  • ½ Cup Fresh or Frozen Thawed Yellow Corn
  • ½ Cup Black Beans
  • ¼ Cup Chunky Salsa or Picante Sauce
  • ½ Cup Shredded Mexican Cheese

Instructions

Chicken Marinade

  • Depending on the thickness of your chicken breast, you may want to flatten the fattest bit or even slice some of the thickness off. You want the thickest part of the chicken to be level with the center mass of the chicken. If you don't want to make these adjustments, your baking time may increase up to 10 minutes.
  • Season the chicken with the salt, chili powder, cumin, oil, cilantro, and garlic, and lemon juice.
  • Cover and let sit in the fridge for an hour.

Assembly

  • Preheat oven to 350°.
  • In a bowl, mix together the bell pepper, onion, corn, tomatoes, and beans. Salt and pepper lightly.
  • Cut two 10 by 10 squares of aluminum foil. Spray lightly with cooking spray.
  • Place a chicken breast on each square. On top of a baking sheet (you will need this to catch any liquid that may leak)
  • Spoon half of the vegetable mixture over the each chicken breast.
  • Scoop ⅛ cup of chunky salsa or picante on each of the chicken pieces.
  • Bring two sides of the foil together and fold over twice, refer to photos.
  • Seal the foil fully and bake for 25 minutes (may need 35 depending on how thick your chicken is)
  • After the chicken is cooked, open the packets and sprinkle on the cheese and bake for another five minutes, or until the cheese is melted.
  • Serve and enjoy hot!

Chicken Tortilla Soup

Perfect as an entree or a side dish, on a chilly day or when it’s warm! Simple and easy but customizable with your preferred toppings.

Chicken Tortilla Soup

Chicken Tortilla Soup is a staple in my house any time of the year. It’s simple, healthy, and tasty! When I’m sick, I like to make it a little extra spicy to soothe my throat, or when it’s cold I love to hunker down with a big steaming bowl.

It’s a pretty customizable soup, you can add less corn, or more black beans, so on and so forth. For the chicken, I have always preferred using chicken tenders over breasts because they’re, well, more tender, but also easier to shred and tastier.

You can even make this soup vegetarian as well just by not adding the chicken. Since the chicken is added in at the end, you can split the batch into 2 parts if you’re feeding any vegetarians.

The soup goes great as an accompaniment to other dishes or as a main meal.

I don’t particularly like black beans in my soup so I choose not to add them more often than not. It’s included in the recipe ingredients but the soup is still super tasty without them.

Once you get to the stage where you dump all the canned goods in and it is time to add water to the pot, you can choose to add more or less water than the suggester 2.5 cups. Some people like a thicker soup and some like it more liquidy. If it’s being eaten as a side, I would suggest leaning towards using more water.

My favorite way to eat chicken tortilla soup is with some cheese, crushed tortilla chips, and avocado. Feel free to add some of those or none of those or even sour cream!

I hope you enjoy!

Click here to enjoy some of my other Mexican or Mexican inspired recipes! This soup is great paired with some quesadillas!

Chicken Tortilla Soup
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Chicken Tortilla Soup

Perfect as an entree or a side dish, on a chilly day or when it's warm. Simple and easy but customizable with your preferred toppings.
Prep Time10 minutes
Cook Time30 minutes
Marinate and Rest1 hour 30 minutes
Course: Main Course, Side Dish
Cuisine: Mexican
Servings: 6 bowls
Calories: 250kcal

Ingredients

Chicken

  • 1 tray Boneless Skinless Chicken Tenders 6 – 7 tenders
  • 2 Sprigs Cilantro chopped
  • 1 Clove Garlic grated
  • ¼ tsp Cumin
  • ½ tsp Kosher Salt
  • ¼ tsp Cayenne
  • 1 tsp Olive Oil

Soup

  • 2 Tbsp Olive Oil
  • 2 Cans Creamed Style Corn
  • 1 Can Petite Diced Tomatoes fire roasted if you can find them
  • ½ Can Black Beans (optional)
  • ½ Yellow Onion diced
  • 2 Cloves Grated Garlic
  • 3 Sprigs Chopped Cilantro
  • 1 tsp Kosher Salt
  • ¾ tsp Cayenne
  • ¾ tsp Cumin
  • 2½ Cups Water
  • ½ Juice of Lime

Toppings

  • Shredded Mexican Cheese
  • Crushed Tortilla Chips
  • Sour Cream
  • Avocado

Instructions

Chicken

  • Preheat oven to 400°
  • Marinate Chicken with the cilantro, garlic, cumin, salt, oil, and cayene pepper for a minimum of 1 hour and maximum 24 hours.
  • After marinading, bake for 15 minutes, flipping after 10.
  • Once the chicken is cooked, place in a covered container. (Covering it will make it easier for it to shred)
  • Shred chicken after it has cooled.

Soup

  • Heat 2 Tbsp of oil in a medium to large pot and cook onions until slightly translucent.
  • Add garlic, salt, cumin and cayenne to the pot and cook.
  • Add all canned ingredients and 2.5 Cups of Water
  • Cook on high flame until the soup simmers (don't cover)
  • Add the chicken and salt to taste.
  • Top with cilantro and juice of half a lime. Add optional toppings to your desire.

Loaded Chicken Quesadilla

A simple, easy chicken quesadilla recipe that’s packed with hidden veggies and lots of flavor!

This loaded chicken quesadilla recipe is a staple from my childhood. My mom made all the time for my brother and I when we were younger. Apparently, is an easy way for kids to eat delicious food that’s packed with some nutritious veggies.

It’s perfect for dinner or for lunch. You can even make and assemble the quesadillas the night before and pack it for lunch for school or work. (This was a go to for me when I was in school!)

Store the made filling in the fridge until you are ready to make the quesadillas. The stuffing can sit in the fridge for about a week before it starts to go bad. (it starts seeping water and gets weird).

Once you cook the chicken, please make sure it has cooled down thoroughly before you cut it. It will shred instead of cut into chunks if it is still warm.

  • Seasonings for Chicken Marinade
  • Chicken
  • Size of Diced Chicken

When you are dicing the vegetables (the onion, tomatoes, and bell pepper), make sure to chop them to be the same size. This ensures that every bite of quesadilla has an even bite of vegetables. Finely chop the Serrano pepper so nobody is blasted with a wave of spice as they eat. Also, make sure to squeeze every last bit of water out of the thawed spinach before you mix it into the filling otherwise you’ll get soggy quesadillas. You can even add some black beans to the filling if you desire!

  • Veggies
  • Final Stuffing Mix

To make the quesadilla more manageable to cook and eat, I have always preferred to use “Fajita Size” tortillas, or 6 inch tortillas.

As you cook to quesadillas, make sure to get a nice toast on your tortillas so the quesadilla can hold its structure.

Enjoy the quesadillas with your favorite salsa or guacamole! (For those of you that know of the Maggi sauces that Indians eat, I love eating these quesadillas with the “Hot & Sweet” sauce!)

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4 from 1 vote

Loaded Chicken Quesadillas

A simple, easy chicken quesadilla recipe that's packed with hidden veggies and lots of flavor!
Prep Time15 minutes
Cook Time15 minutes
Assembly10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Savory
Servings: 14 Quesadillas
Calories: 314kcal

Ingredients

  • 14 Fajita Size Tortillas (6 inches)

Chicken & Marinade

  • 10-12 Chicken Tenders 2 small trays or 1 large tray
  • 4 Cloves Grated Garlic
  • 1 tsp Kosher Salt
  • 1 tsp Cayenne
  • ½ tsp Cumin
  • 4 Sprigs Finely Chopped Cilantro
  • 1½ Tbsp Olive Oil extra virgin
  • Juice of Half a Lemon

Filling

  • 1 Bell Pepper, finely chopped any color
  • 1 Yellow Onion, finely chopped
  • 2 Roma Tomatoes, seeded and finely chopped
  • 1 Medium Serrano Pepper, seeded and very finely chopped use only half if the peppers are too spicy
  • 10 ounces Frozen Thawed Spinach squeeze extra liquid out
  • 6 Sprigs of Cilantro, finely chopped
  • 2-3 Cups Shredded Mexican Cheese

Instructions

Chicken

  • Marinate the chicken for at least 1 hour but up to 24 hours. Cover and place in the fridge.
  • Baked the chicken tenders in a 400° oven for 15 minutes. Flip the chicken after 10 minutes.
  • Once the chicken is cooked and cooled, dice the chicken into half inch pieces.

Filling

  • Chop the bell pepper, onion, tomatoes, serrano pepper, and cilantro. Make sure to deseed the tomatoes and serrano pepper.
  • Mix the above veggies, diced chicken, and spinach into a large bowl. (Make sure the liquid in the spinach has been thoroughly sqeeuzed out).
  • Mix in the shredded Mexican cheese (2 cups is enough but it you like it cheesier then you can add up to 3)

Assembly

  • Warm a tortilla on a flat pan on medium high until the tortilla is flexible.
  • Spoon the stuffing onto one half of the tortilla and fold the tortilla over. (Refer to photos above).
  • Flip the tortilla on both sides until the tortilla is toasted and the cheese is melted.
  • Serve with your favorite salsa or guacamole!

Check Out Some of My Other Recipes!

Quick and Easy Guacamole

The easiest guacamole out there!

Guacamole is one of those things that people have very specific preferences about. Two people can make it almost the same way but still swear that theirs is better! I hope you can give this quick and easy guacamole a shot!

Some like it chunky and some like it smooth. It’s like peanut butter!

This recipe is pretty relaxed, it’s more about the ingredients and flavor rather than consistency. So feel free to chop everything as large or as small as you want and mash everything to your preference!

It’s truly the easiest guacamole!

Here are some photos of how I make the guacamole and how I prefer my ingredients!

(Note: These photos were taken for a 2 serving guacamole, but the recipe serves 4)

  • Prepped Ingredients
  • Mashed Peppers
  • Mashed Onions
  • Mashed Tomatoes and Cilantro
  • With Avocados

Enjoy this quick and easy guacamole with chips, pretzels, or even on your favorite salad. The options are endless!

I like it with quesadillas. Check out my recipe!

A quick and easy guacamole for all occasions! Make it to your preference and focus on the ingredients. You’ll be happy with the result!

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Easy Guacamole

the simplest go – to appetizer or snack for all
Prep Time10 minutes
Cook Time5 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Servings: 4
Calories: 170kcal

Equipment

  • Mortar and Pestle (optional)
  • Bowl and Heavy Spoon

Ingredients

  • 2 Avocado
  • ½ Yellow Onion
  • 1-1½ Roma Tomato seeded
  • ¼ Green Chili / Serrano Pepper seeded
  • 4 Sprigs Cilantro
  • ¼-½ Juice of Lemon
  • Pinch Kosher Salt

Instructions

  • Chop the onion into chunks. Seed and finely chop the chili. Seed and chop the tomato. Finely chop the cilantro.
  • Mash the chili to break it down.
  • Add onion and lightly mash or grind. Allow the onion to retain its crunch, so don't over smash!
  • Add the tomato and cilantro and mash if that's your preference. Some people prefer chunkier tomatoes!
  • Add the avocado and mash until you reach your preferred consistency.
  • Add salt and lemon juice to taste.

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Check out some of my other recipes!