The other day I found myself craving guacamole, but with a little more oomph to it. I didn't want to just eat some chips and call it an appetizer -- I was looking for a more substantive dish that could serve as its own light dinner. So I took to the internet to see if I could come up with a recipe that uses leftover guacamole as one of the ingredients.
I now acknowledge my foolish mistake; no one has ever, in the history of the world, had leftover guacamole. So instead I freestyled a simple twist for a heartier version of the dip we know and love.
Simple Southwestern Chicken Guacamole
1 small tomato
1/2 C yellow onion, chopped
1 small jalapeño pepper
1/4 C cilantro, chopped
1 chicken breast
southwestern spice blend
salt & pepper to taste
Start by pitting your avocados and tossing the delicious, delicious avocado meat into a bowl. Using a fork -- or a potato masher, if you have one hand -- work the avocado until it is nice and mushy, the way you like your guacamole. It's really tough to over-mash the avocado, so really get into it. When it's nice and mashed, chop up a small tomato, yellow onion, and jalapeño pepper, and toss them into the bowl as well. Chop your cilantro, and mix all the ingredients together until the onion, pepper, tomato, and cilantro are evenly distributed.
Next, the ingredient that really makes this dish stand out -- the chicken. Cook up a chicken breast and sprinkle it with a healthy dose of spice. I personally like Slap Ya Mama or Tony Cachere, but I'm sure you can find your favorite through a little experimentation. Make sure the chicken is fairly spicy, so it pops nicely against the cool avocado.
Cut up the chicken breast and toss it in with the guacamole. Mix in a little lime juice, season with salt and pepper to taste, and serve with a boatload of chips. BOOM -- a classic reimagined. If you want to get crazy, add in some corn, red peppers, or black beans. Serve on its own, or with something like shrimp tacos or breakfast nachos. And don't worry about having any leftovers.