So onto dinner: we decided to make quesadillas with the guac & chips.
This is the huge plate of food I consumed:
quesadilla recipe here
After eating half of the guac out of the bowl, I ate 2 whole quesadillas & a TON of guacamole & chips (they were baked- so I feel a little bit better about the situation.) The thing is... I was STILL hungry. SO I asked my hubby to make me another quesadilla. He said no. He said I had eaten enough. I was mad. Really mad. I went on this rampage about withholding food from preggo people & how mean it was...blah, blah, blah.
About 10 minutes later- I was rolling around on the floor with this huge stomach yelling "help me!, help me...my stomach is blowing up" My hubby just stood overtop of me shaking his head. Eating the rest of the guacamole. Lesson learned.
Anyways, this guacamole was really fresh tasting & spicy. We really liked it. I've found that guac stays better longer if you rub the inside of the container with a cut lime (thank you Pinterest for the tip.) With the Super Bowl coming up...we'll be making this again soon.
recipe adapted from www.thegirlwhoateeverything.com
3 ripe avocadoes; peeled & pitted
Juice of 1 lime (I added a little more- I like lime)
1/4 cup finely minced red onion
3 Tablespoons chopped cilantro
1 jalepeno; seeded & ribs removed; finely chopped
1 clove garlic; minced
1 teaspoon coarse kosher salt
1/2 teaspoon pepper
Halve the avocado & remove the pit by gently hiting the pit with a large, sharp knife & twisting the pit out. Remove the avocado from the skin. In a bowl, combine the avocado & mash it with a fork (to your desired consistency- we like rather chunky guac.) Mix in remaining ingredients.
Rub inside of the container it's being stored in with the cut lime. Cover & let sit for about 1 hour prior to serving. Serve with chips!