Guacamole Volcano Recipes

GUACAMOLE

Steps:

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

CHOCOLATE STRAWBERRY VOLCANO

Steps:

• Preheat oven to directions on brownie package.
• Grease and flour a round cake pan and a 8 x 8-inch square pan.
• Prepare brownies as directed on package.
• Spoon 1/2 of the batter evenly in the round cake pan and the other
• half evenly in the square pan.
• Bake for 17-20 minutes or until a knife inserted into the center of
• the brownie comes out clean.
• Cool completely.
• Combine sugar, strawberries and water in a medium saucepan.
• Bring to a boil, stirring occasionally. Reduce heat and gently boil
• for about 10 minutes, stirring occasionally.
• Combine cornstarch and water in a small bowl. Add to saucepan,
• whisking until thickened.
• Chill thoroughly.
• Cut the brownies in the square pan into 1/2-inch cubes.
• Spoon mixture over brownie in the round pan. Sprinkle brownie
• cubes and walnuts on top.
• Drizzle with warmed hot fudge sauce over top of dessert.
• Cut into wedges to serve.

GUACAMOLE VOLCANO

Steps:

• Heat a large skillet over high heat. Spray with a thin film of oil and wipe out with a paper towel. Cook tortillas on both sides until blistered and soft, about 1 minute per side. Transfer each to a plate.
• Top each tortilla with 2 tablespoons guacamole. Mound 1/2 cup taco meat filling on each tortilla. Top each with half the shredded Cheddar cheese, half the shredded lettuce, half the remaining guacamole, and half the cilantro. Serve immediately.
• Nutrition Information Per Serving: Calories 290; Total fat 14g; Saturated fat 4g; Cholesterol 40mg; Sodium 420mg; Carbohydrate 24g; Fiber 6g; Protein 18g; Vitamin A 20%DV*; Vitamin C 30%DV; Calcium 10%DV; Iron 15%DV.
• * Daily Value.