Delicious Avocado Recipes

      1 fully ripened avocado from Mexico, pitted, peeled and diced
   1/2 banana
1-1/2 cup orange juice
      1 6-ounce container low-fat vanilla yogurt
      1 cup ice cubes

Into the container of an electric blender, place avocados, orange juice, banana, vanilla yogurt and ice cubes. Cover and blend at high speed until smooth. Pour into glasses to serve immediately.

YIELD: about 4 cups

   1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
2/3 cup sweet and sour margarita mix
1/2 cup tequila
1/2 orange flavored liqueur (such as Triple Sec or Cointreau)
1/4 cup fresh lime juice

In a blender, process avocado, margarita mix, tequila, liqueur and lime juice. Cover and process until smooth. Add 3 cups ice cubes. Process until almost smooth; do not over blend. Serve in glasses rimmed with salt or chili-lime salt if desired; garnish with thin slices of avocado.

YIELD: 6 drinks; about 5 cups

   1 cup diced tomatoes
1/2 cup chopped onion
1/2 cup chopped cilantro
   1 tablespoon finely chopped serrano or jalapeño chile
   1 tablespoon olive oil
   1 tablespoon lime juice
   2 fully ripened avocados from Mexico, halved, pitted
      and diced

In large bowl, combine tomatoes, onion, cilantro, chiles, olive oil, and lime juice. Stir in avocados. Season with salt to taste. Spoon into serving bowl; cover tightly with plastic wrap. Refrigerate about 1 hour to blend flavors. Serve with chips or veggies, if desired.

YIELD: about 3 cups

   1 fully ripened avocado from Mexico, halved and pitted
1/4 cup prepared salsa
   1 tablespoon lime juice

Into small bowl, scoop avocado pulp; mash avocado with a fork or potato masher until slightly chunky. Stir in salsa and lime juice.

Optional Add-ins:
   2 slices bacon, cooked and crumbled or 2 tablespoons
      bacon bits
   1 tablespoon mayonnaise or sour cream
1/2 teaspoon ground cumin
1/4 cup sliced black olives

YIELD: about 1 cup

This smooth, creamy Mexican avocado dip is a feast of flavors! Pour it into a bowl and surround it with crunchy chips and colorful veggies—and when guests ask, be ready to share the recipe.

   1 package (3 ounces) cream cheese, room temperature
   1 cup (8 ounces) sour cream
   2 fully ripened avocados from Mexico, halved, pitted,
      peeled and sliced
1/4 cup sliced pickled jalapeño chilies
   2 tablespoons pickled jalapeño liquid
   2 tablespoons chopped green olives

In blender combine cream cheese, sour cream, avocados, chilies and chili liquid; blend until smooth. If the mixture seems too thick, add a little more jalapeño liquid. Transfer to serving bowl; garnish with olives. Serve with tortilla chips, crackers or raw vegetables, if desired.

YIELD: about 2-1/2 cups

Recipe courtesy of Kathy Tauber of Great Gatherings, Houston TX

This salsa adds a spicy kick to grilled meats or serves as a tasty dip.

          1 fully ripened avocado from Mexico, halved, pitted, peeled and coarsely chopped
          1 small mango, peeled, seeded and diced (about 1 cup)
       1/2 cup chopped red onion
          2 tablespoons lime juice
          1 tablespoon chopped fresh cilantro
1/2 to 1 teaspoon seeded, chopped habanero pepper
       1/4 teaspoon salt
       1/8 teaspoon black pepper

In a medium bowl, gently toss together avocado, mango, onion, lime juice, cilantro, habanero, salt and pepper. Serve with pork, chicken, fish or chips.

YIELD: 2-1/2 cups

Adapted from a recipe served at Sylvia’s Enchilada Kitchen,Houston, Texas

This rich and creamy dip is sure to be a great hit at your next gathering.

   4 cups chicken broth
   1 medium onion, quartered
   2 teaspoons minced garlic
   4 fully ripened avocados from Mexico, halved, pitted, peeled and coarsely chopped
   1 cup chopped cilantro
1/2 cup chopped fresh spinach
1/3 cup chopped onion
   1 large jalapeño (about 3 inches)*, sliced
1/4 cup fresh lime juice
   2 ounces cream cheese, cubed
1/2 teaspoon salt
1/4 cup crème fraîche

In a medium saucepan, simmer broth with onion and garlic until tender; cool. In a food processor blend broth mixture with avocados, cilantro, spinach, onion, jalapeño, lime juice, cream cheese, and salt. Transfer to a serving dish; top with crème fraîche. Serve with vegetable sticks, chips or crackers if desired.
*Add more, if desired

YIELD: about 8 cups

Serve up these variations of the classic Cinco de Mayo dip and be sure to please any guest!

Avocado Dip Mexicano

   1 fully ripened avocado from Mexico
   1 tablespoon chopped green onion (scallion)
   1 teaspoon lime juice
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
  Hot sauce to taste

Cut avocado in half lengthwise around the pit; twist to separate the halves. Strike the pit with the blade of a sharp knife, and remove pit. Cut the flesh into cubes; using a large spoon, scoop flesh out of skin into medium bowl. Gently toss with green onion, lime juice, garlic, salt and pepper being careful not to mash avocado.

YIELD: About 1 cup

For FIESTA AVOCADO DIP:
In a small bowl combine one-half of the AVOCADO DIP MEXICANO with 2 tablespoons shredded pepper Jack cheese, 2 teaspoons each chopped sun-dried tomato and finely diced jalapeño. Gently fold in remaining AVOCADO DIP MEXICANO, keeping avocado chunky; garnish with additional diced avocado and thin slices of jalapeño, if desired.

YIELD: About 1 cup

For AVOCADO CRAB DIP:
In a small bowl combine one-half of the AVOCADO DIP MEXICANO with 1 can (6 ounces) well-drained and flaked crabmeat, 1/3 cup softened cream cheese, and 2 tablespoons each minced celery and chopped fresh chives. Gently fold in remaining AVOCADO DIP MEXICANO, keeping avocado chunky. Garnish with additional diced avocado and chives, if desired.

YIELD: About 1-1/2 cups

For MEXICAN SPINACH DIP:
In a small bowl combine 1 package (10 ounces) frozen, thawed and drained chopped spinach with 1/2 cup sour cream, 3 tablespoons minced onion, 2 tablespoon chopped fresh dill, 1/2 teaspoon salt and dash ground red pepper. Gently fold in AVOCADO DIP MEXICANO, keeping avocado chunky. Garnish with avocado slices and dill sprig, if desired.

YIELD: About 1-3/4 cups

Give your guacamole a twist or two with a smoky pepper or tropical fruit!

Guacamole Traditional

Adapted from Chef Julian Medina, Toloache, New York City

1/2 of a Spanish onion, diced
   1 chopped jalapeño
   2 tablespoons lime juice
   2 fully ripened avocados from Mexico, halved, pitted,
      peeled and diced
   1 plum tomato, diced
   2 tablespoons chopped cilantro
   Salt to taste

In a bowl, marinate the diced onion, jalapeño, lime juice and a pinch of salt for 3 minutes. Add avocado, tomato and cilantro. Mash ingredients together and check seasoning. Serve with warm tortillas or chips.

YIELD: 4 portions

Guacamole Rojo

Adapted from Chef Julian Medina, Toloache, New York City

   2 fully ripened avocados from Mexico, halved, pitted, peeled and diced
1/2 of a red onion, diced
   2 tablespoons chopped cilantro
   1 tablespoon of pureed chipotle in adobo
   2 tablespoons of crumbled queso fresco, anejo or cotija
   2 tablespoons lime juice
   Salt to taste

In a bowl marinate the diced onion, chipotle puree, lime juice and a pinch of salt for 15 minutes. Add avocado and cilantro. Mash the ingredients together and check seasoning. Sprinkle queso fresco on top and serve with warm tortillas or chips.

YIELD: 4 portions

Guacamole Con Granada

Adapted from Chef Julian Medina, Toloache, New York City

   2 fully ripened avocados from Mexico, halved, pitted, peeled and diced
1/2 of a sweet onion, diced (such as Vidalia or chipolini)
   3 tablespoons pomegranate seeds
   2 tablespoons diced mango
   2 tablespoons diced apple
   1 teaspoon chopped habanero chile
   Salt to taste

In a bowl combine all ingredients. Mash ingredients together and check seasoning. Serve with warm corn tortillas or chips.

YIELD: 4 portions

Barbara Sibley & Margaritte Malfy, co-authors “antojitos; Festive and Flavorful Mexican Small Plates” (Ten Speed Press)

The word guacamole comes from two words in Nahuatl, the language of the Aztecs: ahuacatl (avocado) and molli (mixture). When possible, we use avocados from the state of Michoacán, where they are grown in volcanic soil in mountainside orchards. The fruits are harvested by hand three times a year at their peak of ripeness, which ensures the guacamole will be creamy and delicious. If you cannot find them, use any flavorful, ripe avocados.

       2 large avocados, preferably Mexican Hass, halved and pitted
      ½ sweet onion, such as Vidalia, or 4 spring onions* (white part only),
          finely chopped
      ½ cup chopped fresh cilantro leaves
1 to 2 serrano or jalapeño chiles**, finely chopped
    1½ tablespoons freshly squeezed lime juice
          Kosher salt

Using a tablespoon, scoop out the avocado pulp into a small bowl. Add the onion, cilantro, chiles, and lime juice. Mix well and season with salt. Taste and adjust with more lime juice if necessary (it both provides flavor and keeps the guacamole from turning brown).

Guacamole tastes best when eaten right away. Or, cover tightly with plastic wrap to prevent discoloring and refrigerate for up to 2 days.

  * If you use spring onions, look for bulbs about 1 inch in diameter.
** For a spicier guacamole, use 2 chiles and be sure to leave the seeds in them.
For less heat, use 1 chile. If you like tomatoes in your guacamole, peel and seed a perfectly ripe tomato, chop it finely, and stir it into the mixture.

YIELD: about 2 cups; serves 4 to 6

Smooth chunks of creamy avocado are the treat in this crisp salad.

   2 fully ripened avocados from Mexico, halved, pitted,
      peeled and cut into 1-inch chunks
   4 cups mesclun or arugula greens
   2 cups Belgian endive, cut in 2-inch pieces
      (about 2 heads)
   1 cup cooked edamame
   1 cup thinly sliced radishes
1/2 cup Asian Salad Dressing, recipe below or bottled
1/2 cup packaged Asian fried noodles
   2 scallions (green onions), thinly sliced diagonally

In large bowl, combine avocado, greens, endive, edamame and radishes. Pour dressing over salad; toss gently. Divide onto 4 serving plates; top with fried noodles and sliced scallions.
YIELD: 4 servings

Asian Salad Dressing:
In a measuring cup whisk together 1/4 cup vegetable oil, 1/4 cup rice vinegar, 1 tablespoon soy sauce, 2 teaspoons grated fresh or 1/2 teaspoon ground ginger, 2 teaspoons sugar and 1 teaspoon toasted sesame oil until well combined. Makes about 1/2 cup.

Buttery avocado compliments this warm salad while fresh grapefruit chunks provide a refreshing bite. Invite your friends over to lunch or serve as a starter for a dinner party.

   4 large flour tortillas (10 inches)
   2 fully ripened avocados from Mexico, halved, pitted
      and peeled
   4 cups mixed greens
   1 large pink or white grapefruit, sectioned and cut
      into large chunks (about 1 cup packed) reserving juice
   1 cup jícama, cut in 1/2-inch matchsticks
   3 ounces queso fresco or feta cheese, cut in 1/2 -inch
      cubes (3/4 cup)
   6 slices bacon
      Vegetable oil, if needed
2/3 cup thinly sliced red onion
   3 jalapeños, seeds removed, shell cut in thin matchsticks
   1 tablespoon lime juice
   2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 350°F. Coat large baking sheet with non-stick cooking spray. Arrange tortillas on sheet; spray lightly with cooking spray. Bake until crisp and beginning to brown, 6 to 8 minutes; transfer to 4 serving plates. Cut and reserve 12 thin avocado slices; dice remaining avocado. In large bowl, combine mixed greens, grapefruit chunks, jicama, queso fresco and diced avocado. In large skillet over medium-low heat, cook bacon until crisp; drain. Pour bacon drippings from pan into measuring cup. If necessary, add oil to make 1/4 cup. Return drippings to skillet; heat over medium heat. Add onion and jalapeño; cook until tender. Add lime juice, sugar, salt, pepper and reserved 3 tablespoons grapefruit juice; bring to a boil, stirring to incorporate the browned bits. Pour mixture over avocado mixture in bowl; toss gently and divide equally onto each tortilla. Crumble bacon over salads and garnish each with 3 avocado slices.

YIELD: 4 servings

          2 fully ripened avocados from Mexico, halved
             and pitted
          1 cup peeled, cooked small shrimp (about 6 ounces),
             halved
      3/4 cup diced mango or pineapple
          2 tablespoons diced red onion
1/2 to 1 teaspoon adobo seasoning
          2 tablespoons fresh lime juice

Scoop avocado pulp from shells with a spoon; dice avocado; reserve shells. In medium-sized bowl, combine the shrimp with mango, red onion, adobo seasoning and lime juice. Gently stir in avocado. Spoon mixture into shells, dividing evenly; garnish with shrimp, if desired.

YIELD: 4 portions

Add a dash of sweetness and texture to your tacos or grilled meats with this colorful salad.

       1 fully ripened avocado from Mexico, halved, pitted
          and peeled
       1 large mango, peeled and pitted
       1 can (20 ounces) crushed pineapple, drained
    1/2 cup sliced green onions (scallions)
    1/4 cup toasted pumpkin or sunflower seeds
       3 tablespoons chopped fresh cilantro
1 to 2 teaspoons minced jalapeño (optional)
       3 tablespoons fresh lime juice

Dice avocado and mango. Combine avocado, mango, pineapple and 2 tablespoons of the reserved juice, green onion, pumpkin seeds, cilantro, jalapeño and lime juice.
Serve with grilled chicken, fish or shrimp.

YIELD: about 4 cups

Adapted from a recipe by Chef Richard Sandoval,
Maya Restaurant, New York City

Serve this soup in shot glasses to get your Cinco de Mayo party started!

       3 fully ripened avocados from Mexico, halved, pitted,
          peeled and diced
       2 cups peeled, seeded and diced cucumbers
    3/4 cup chopped fresh tomato
    1/2 cup chopped onion
       1 can (14-1/2 ounces) ready-to-serve chicken broth
1 to 2 tablespoons fresh lemon juice
 1-1/2 teaspoons salt
    1/2 teaspoon ground black pepper
 1-1/2 cups tortilla chips, coarsely broken

Remove 1/2 cup diced avocado for later use. In blender, place half of the remaining avocado, cucumber, tomato, onion, broth, lemon juice, salt and pepper; whirl until smooth; place in a bowl; repeat. Just before serving: In a bowl, toss together reserved 1/2 cup avocado with the chips. To serve: Spoon gazpacho into four soup bowls; in the center of each, spoon a small mound of the avocado-chip mixture. If desired, top with a small cluster of greens or cilantro sprigs.

YIELD: about 5 cups

Here’s a go-to recipe for quesadillas your family and friends will ask for again and again. Quick and easy to make, these are just as good served piping hot or at room temperature. For party friendly bite-size servings, simply cut each quesadilla in quarters.

   2 tablespoons olive oil, divided
   2 tablespoons lime juice
1/2 teaspoon ground cumin
   2 cups cooked, diced chicken
   1 fully ripened Mexican avocado, pitted, peeled
      and cut in 1-inch cubes
   4 flour tortillas (7 to 8 inches each)
1/4 cup shredded Jack or Pepper Jack cheese

Preheat oven to 450°F. In medium-sized bowl, combine 1 tablespoon of the oil, lime juice and cumin. Add chicken and avocado; toss gently. Lay tortillas on a baking sheet; brush both sides with the remaining 1 tablespoon oil. Spoon chicken and avocado mixture on one side of each tortilla, dividing evenly; top with cheese. Fold tortillas in half to cover filling. Bake until tortillas are crisp, about 8 minutes. If desired, serve with salsa or sour cream.

YIELD: 4 quesadillas/16 party portions

So many ways you can serve this not-to-be-missed appetizer! Scoop it into salt-rimmed martini glasses for a sit-down event, or for a casual get-together, put it all in a bowl so guests can dig in with chips, veggies or shrimp.

   2 fully ripened avocados from Mexico, halved,
      peeled and diced
   1 cup diced tomatoes
   2 tablespoons chopped cilantro
   1 to 2 tablespoons lime juice
   1 tablespoon tequila
1/2 teaspoon salt

In a medium-sized bowl, combine avocados, tomatoes, cilantro, lime juice, tequila and salt; toss gently. Cover surface with plastic wrap; chill until ready to serve. Serve, if desired, in stemmed glasses rimmed with coarse salt garnished with lime wedges and cilantro sprigs or, spoon into a serving bowl and serve with chips, jicama and sweet pepper slices.

YIELD: about 3 cups

Planning a sophisticated dinner party? Here’s an impressive way to start the meal! If your party is casual, skip the martini glasses and toss the ingredients in a salad bowl.

1/4 cup extra-virgin olive oil
    1 garlic clove, mashed
1/2 teaspoon cumin seed
   2 teaspoons minced red thai or jalapeño chile pepper
   2 tablespoons fresh lime juice
3/4 teaspoon salt
   1 pound cooked large shrimp
   2 fully ripened avocados from Mexico, halved, pitted,
      peeled and sliced
   2 cups mesclun greens (2 cups, slightly packed)

To prepare dressing: In microwave-proof cup, microwave oil, garlic and cumin on high until hot, 30 seconds to 1 minute; stir in chile pepper. Remove garlic; whisk in lime juice and salt. In medium bowl, toss shrimp with 1 tablespoon of the dressing. Cover and refrigerate. In pie plate, place avocado slices. Drizzle with 2 tablespoons of the dressing, turning to coat completely; cover with plastic wrap; refrigerate. Reserve remaining dressing. To serve: Toss greens with 1 tablespoon of the remaining dressing. Divide greens among four martini glasses, mounding in center. Arrange shrimp and avocado slices in glass. Garnish with diced tomatoes, if desired.

YIELD: 4 servings

Liven up this party classic with a little green!

          6 hard-cooked eggs, peeled and cut lengthwise
          2 fully ripened avocados from Mexico, peeled, pitted and diced
          1 tablespoon plain yogurt
          2 teaspoon Dijon mustard
          1 teaspoon white vinegar
1/2 to 1 teaspoon salt
       1/2 teaspoon ground black pepper
          1 tablespoon minced jalapeño
          1 tablespoon finely chopped onion
          1 tablespoon lime juice

In small bowl, place egg yolks; add 1 of the avocados; mash until smooth. Stir in yogurt, mustard, vinegar, salt and pepper; mix thoroughly. Stir in jalapeño and onion; spoon into egg white shells, dividing equally. In a small bowl, toss remaining diced avocado with lime juice; use to garnish deviled eggs. Arrange on a serving plate. Cover lightly with plastic wrap; refrigerate for up to 3 hours. Garnish with cilantro, if desired.

Yield: 12 stuffed eggs

Impress your guests with the rich flavors of avocado and goat cheese with these simple bite sized snacks.

  1 fully ripened avocado from Mexico, halved, pitted and thinly sliced
  1 large ripe tomato, chopped
  3 tablespoons prepared citrus dressing (from an 8 ounce bottle) or vinaigrette dressing
  1 package (about 4 ounces) peppered goat cheese or cream cheese
16 French or Italian bread slices (1/2-inch thick), toasted

In a pie plate, gently toss avocado and tomato with dressing (avocado and tomato can be prepared up to six hours before serving). At serving time, spread about 2 teaspoons cheese on each toast slice. On each toast, place an avocado slice on one side and diced tomato on the other. Repeat with remaining toast, avocado and tomato. Sprinkle with chopped cilantro, chives or green onion and ground pepper, if desired.

Yield: 16 toasts

   2 large red bell peppers
   1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
   1 tablespoon lime juice
1/4 teaspoon salt
 14 medium-sized cooked shrimp (about 12 ounces), split lengthwise
1/3 cup prepared salsa

Cut bell peppers to make about 28 (1-1/4 inch) squares. In a small bowl, combine avocado with lime juice and salt; mash until mixture is chunky. In another small bowl, combine shrimp and salsa. Arrange pepper squares on work surface, skin side down. Spoon avocado mixture on squares, dividing evenly; top each with half a shrimp and a cilantro leaf, if desired. Cover surface with plastic wrap and refrigerate until ready to serve.

Yield: about 28 hors d’oeuvres

Chef Estevan Galindo, Hotel Belmont, Dallas, TX

These crunchy cornmeal snacks stuffed with spicy avocado filling won’t leave you with any leftovers!

   1 fully ripened avocado from Mexico, halved, pitted
      and peeled
1/2 cup buttermilk
1/3 cup sour cream
   1 tablespoon lime juice
   1 tablespoon cilantro
1/8 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
 16 slices prosciutto
   1 jalapeño, cut in 6 slices
 16 thin slices pepper jack cheese
3/4 cup cornmeal
   1 egg slightly beaten
   Vegetable oil

To make Avocado Cilantro Lime Sauce: In food processor, combine half of the avocado, buttermilk, sour cream, lime juice, garlic powder, onion powder, and salt. Puree until smooth. Add cilantro, pulse just to combine; chill.

To make poppers: Cut remaining half avocado into 16 slices. Lay one slice prosciutto on a work surface; on the prosciutto, place one slice each of avocado, jalapeño, and cheese; tuck in the sides of the prosciutto and roll tightly. Coat the roll in cornmeal, dip in egg, then cornmeal again. Repeat with remaining avocado, jalapeños, cheese, and prosciutto. Heat oil in a 4-quart saucepan over medium-high heat. Fry poppers in batches until golden, about 2 minutes each. Drain on paper towels. Serve with Avocado Cilantro Lime Sauce.

YIELD: 4 portions

A hearty sandwich stuffed with Mexican avocado, steak and the trimmings is just right to share with friends. These sandwiches go together so easily, you can easily multiply the ingredients and make enough to feed a crowd.

   1 fully ripened avocado from Mexico, halved and pitted
   1 tablespoon lime juice
1/2 teaspoon salt, divided
      Pinch ground red pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
   1 pound flank steak
   1 loaf (12- to 14-inch) Italian bread
   1 cup torn salad greens
   1 large tomato, thinly sliced

Preheat broiler. In small bowl, scoop avocado pulp; mash with fork; stir in lime juice, 1/4 teaspoon of the salt and red pepper; set aside. In cup, combine cumin, chili powder and remaining 1/4 teaspoon salt. Rub seasoning mixture over both sides of steak; place on rack in broiler pan. Broil 2 to 3 inches from heat source, until cooked as desired, about 5 minutes on each side for medium. Remove to cutting board; let rest 5 minutes; cut diagonally in thin slices. Split bread horizontally almost through. Spread avocado mixture on top half; layer salad greens, beef and tomato on bottom of loaf; close sandwich. Cut crosswise in 4 pieces.

YIELD: 4 portions

Name the occasion! Holiday party—tailgating—birthday celebration—soccer team victory bash—brunch! Whatever you’ve got going on, you can count on this tasty sandwich to satisfy your need for a colorful and delicious change from the ordinary. This recipe makes two. To make more, just multiply the ingredients.

   1 ripe avocado from Mexico, halved and pitted
1/2 teaspoon salt
   2 hoagies, Portuguese or Kaiser (6-inches each) rolls,
      cut in halves lengthwise
   8 ounces cooked chicken breast, sliced
2/3 cup mashed black beans
   1 cup shredded iceberg lettuce
   1 tomato, sliced
1/4 cup sliced pickled jalapeño peppers

Into small bowl, scoop avocado pulp; mash with fork; stir in salt. On top half of each roll, spread half of the mashed avocado. On bottom half of each roll, place chicken; top with beans, lettuce, tomato and jalapeños, dividing equally. Cover with top halves of roll.

YIELD: 2 (6-inch) sandwiches

When the guys get together to watch a game, this is the kind of snack they crave! Or, to serve guests at a cocktail party, cut the wraps into one-inch pieces and they’re perfect to pass around.

   1 cup cooked chicken strips
   4 slices, crisp bacon, crumbled
1/2 cup chopped tomato
1/4 cup corn kernels
1/4 cup chopped cilantro
1/2 cup prepared blue cheese dressing
      Hot sauce, to taste
   2 fully ripened avocados from Mexico, halved, pitted,
      peeled and thinly sliced
   4 flour tortillas (10-inch), warmed

In bowl, combine chicken, bacon, tomato, corn and cilantro. Stir in blue cheese dressing and hot sauce, if desired. To assemble wraps: Spoon chicken mixture in center of one side of each tortilla, dividing evenly; top with avocado slices. Fold sides over filling, gently roll until tortillas completely wrap around filling. To serve, cut each wrap diagonally in half and place, seam side down, on a plate.

YIELD: 4 portions

The ingredients in this delicious Mexican-style salad combine to create colors and textures that make every bite a delight.
Serve as an entrée salad on a buffet so guests can help themselves, or portion onto individual plates for a sit-down event.

   3 cups cooked rice
   1 can (19-ounce) black beans, drained and rinsed
   1 cup chopped fresh tomato
   1 cup shredded lettuce
1/4 cup chopped cilantro
1/2 cup prepared oil and vinegar dressing, divided
   2 cups (10 ounces) diced cooked chicken or turkey
   2 avocados from Mexico, halved, pitted, peeled
      and cut into 1-inch squares

In large bowl combine rice, beans, tomato, lettuce, cilantro and 1/4 cup of the vinaigrette. Spoon onto serving platter. In medium bowl, combine chicken, avocados and remaining 1/4 cup vinaigrette. Arrange over rice. Garnish with lettuce leaves, if desired.

YIELD: 4 to 6 portions

   6 chiles guajillos rinsed, seeded and deveined (about 1 ounce)
   5 small tomatillos, peeled and rinsed (about 8 ounces)
   2 garlic cloves
   2 teaspoons salt, divided
1/8 teaspoon anise seeds
1/8 teaspoon dried oregano
   1 tablespoon olive oil
   8 ounces ground beef
   3 fully ripened avocados from Mexico, halved, pitted, peeled,
      and cut into 1/2-inch cubes
1/4 cup chopped onion
1/2 cup chopped fresh cilantro
 12 (6- inch) corn tortillas, warmed

In small saucepan, combine chiles, tomatillos and 1-1/2 cups of water; bring to boil; cover and simmer until tomatillos are tender, 8 to 10 minutes. Strain, reserve liquid and set aside until cool. In blender, combine chiles, tomatillos, 1/4 cup of the reserved cooking liquid, garlic, 1 teaspoon of the salt, the anise seeds and oregano; blend until pureed; strain. In medium skillet, heat oil; add beef, cook and stir until no longer pink. Add tomatillo mixture; cook 5 minutes. Transfer to measuring cup, add reserved cooking liquid to measure 2 cups. Meanwhile, in medium bowl, combine avocados, onion, cilantro and remaining 1 teaspoon salt; mix well but don’t mash (it should be a chunky). Spoon avocado mixture onto tortillas, dividing equally. Roll each up and cut off 1/4-inch from each end. To serve, place 3 stuffed tortillas on each plate; pour meat sauce on top, dividing equally.

YIELD: 4 portions

Adapted from a recipe by Chef Roberto Santibanez

This refreshing dessert can be made in a large serving dish for a casual get together or in individual ramekins for a more intimate occasion.

   1 package (3 ounces) lime-flavored gelatin
   1 tablespoon sugar
   1 tablespoon lime juice
   2 fully ripened Avocados from Mexico halved, pitted,
      peeled and coarsely chopped
   Berry puree

In bowl, prepare gelatin following package directions; stir in sugar and lime juice. Chill until mixture is the consistency of egg whites, stirring occasionally. In bowl of food processor, place avocado; add gelatin mixture; process until smooth and creamy. Spoon mixture into six 2/3-cup molds or 1-quart serving dish; cover and chill until firm. Quickly dip molds into hot water; turn out onto serving plates. Serve with Berry Puree, and if desired, diced avocado and lime wedges.

Berry Puree: Process 1 cup blackberries or strawberries with 2 tablespoons sugar and 1 tablespoon lime juice until smooth. Strain into small cup; cover and refrigerate until ready to use.

YIELD: 6 portions (3-1/2 cups gelatin mixture, 1/2 cup puree)

Per serving: 190 calories, 3 g protein, 10 g fat, 26 g carbohydrates