3 tbsp + 1/4 cup minced fresh cilantro, divided
4 tbsp finely chopped onion, divided
3 tbsp minced seeded jalapeno pepper
1 tbsp minced seeded serrano pepper
2 tsp chopped chipotle pepper in abodo sauce
3 garlic cloves, minced
1/2 tsp salt
4 medium-size ripe avocados, peeled and cubed
1/3 cup finely chopped tomatoes
Baked tortilla chips for serving or your favorite low-carb chips
In a large bowl, combine the 3 tablespoons of cilantro, half the onion, the peppers, garlic and salt; mash together using a fork. Stir in the avocados. Gently fold in the tomatoes with the remaining onion and cilantro.
Serve with the tortilla chips.
Note: When handling the peppers it is best to wear disposable gloves. Do not touch eyes while handling peppers!
Per 1/4 cup serving: 76 calories, 7 g fat (1 sat), 0 cholesterol, 82 mg sodium, 4 g carbs, 3 g fiber, 1 g protein
Diabetic exchange: 1 1/2 fat
3 tbsp minced seeded jalapeno pepper
1 tbsp minced seeded serrano pepper
2 tsp chopped chipotle pepper in abodo sauce
3 garlic cloves, minced
1/2 tsp salt
4 medium-size ripe avocados, peeled and cubed
1/3 cup finely chopped tomatoes
Baked tortilla chips for serving or your favorite low-carb chips
In a large bowl, combine the 3 tablespoons of cilantro, half the onion, the peppers, garlic and salt; mash together using a fork. Stir in the avocados. Gently fold in the tomatoes with the remaining onion and cilantro.
Serve with the tortilla chips.
Note: When handling the peppers it is best to wear disposable gloves. Do not touch eyes while handling peppers!
Per 1/4 cup serving: 76 calories, 7 g fat (1 sat), 0 cholesterol, 82 mg sodium, 4 g carbs, 3 g fiber, 1 g protein
Diabetic exchange: 1 1/2 fat
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