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Chef Troy Guard is the owner of Los Chingones Restaurant in Durango Colorado. This week, he shares his take on Garden Guacamole.


Garden Guacamole

Ingredients

• 2 whole avocado
• 1 large lime
• 1 tbsp onion, chopped
•1 tbsp serrano chili, chopped
• 2 tbsp cilantro, chopped
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp zucchini, chopped
• 2 tbsp fresh corn (cut from cob)
• 1 tbsp cotija cheese, crumbled
• 1 tbsp tomato, chopped tomato
• 1 tbsp cilantro, chopped
• 2 tbsp spiced pumpkin seeds (Directions below)

Directions

Clean the avocadoes, cut in half, remove pit and scoop out the green fruit. Mash until smooth with a fork. Add juice of 1 lime Add remaining guacamole ingredients and fold together. Sauté chopped zucchini and corn with splash of oil, salt and pepper. Add sautéed veggies to top of guacamole. Top with chopped tomato, cilantro, cotija, and spiced pumpkin seeds.

Spiced Pumpkin Seeds

Ingredients

• 1 cup raw pumpkin seeds
• ¼ cup butter, melted
• Pinch of paprika, cayenne or chili powder

Directions

Preheat oven to 350F. Mix all ingredients and bake until toasted. Drain well.


GUACAMOLE NOT YOUR THING? HOW ABOUT A BUFFALO CHICKEN SANDWICH?