Guacamole

Everyone loves guacamole, and this version is extra-irresistible thanks to cilantro and adobo seasoning!

GUACAMOLE 4 ripe avocados, halved, pits removed 1/4 white onion, very finely chopped (about 1/4 cup) 2 Tbs. finely chopped fresh cilantro 1 GOYA® jalapeño pepper, finely chopped (about 1 Tbs.) 1 Tbs. lemon juice 1 tsp. minced garlic 1/2 tsp. GOYA® Adobo AllPurpose Seasoning with Pepper CHIPS Corn oil, for frying 12 Corn Tortillas, quartered GOYA® Adobo All Purpose Seasoning with Pepper, to taste

Guacamole: Using spoon, scoop flesh from avocado into medium bowl. Using fork, back of spoon or potato masher, mash avocados until chunky-smooth. Stir in onion, cilantro, jalapeño pepper, lemon juice, garlic and adobo until thoroughly combined. Cover with plastic wrap, pressing wrap directly onto surface of guacamole. Refrigerate until ready to use (up to 4 hours). Serve with chips.

Chips: Heat 1 1/2" oil in large heavy pot over medium-high heat until hot, but not smoking (oil temperature should register 350°F on deep-fry thermometer). Cook tortilla wedges, 12 at a time, until golden and crisp, about 2 minutes per batch. Using slotted metal spoon, transfer to paper towel-lined tray to drain. Season with adobo. Servings: 8. Cals.: 278. Protein: 4 g. Fat: 19 g. (2 g. saturated). Chol.: 0 mg. Carbs.: 26 g. Sodium: 201 mg. Fiber: 9 g. Sugar: 2 g. Kitchen time: 30 minutes. Total time: 30 minutes.