Grilled Guacamole

Grilled Guacamole

Ingredients:
2 Roma tomatoes, diced
2 teaspoons chopped cilantro
1 teaspoon lemon juice

Directions:
11/ teaspoons kosher salt
2
1/ teaspoon pepper
4
1/ teaspoon granulated garlic
4
1/ teaspoon cumin
4
1/ teaspoon cayenne pepper, or to taste
4
1. Do ahead: Rub the chicken breasts with the fajita mix. Let rest at least 4 hours,
or overnight.
2. Do ahead: To make the Pico de Gallo, combine all the ingredients in a medium
bowl and refrigerate, covered, until needed.
3. Do ahead: To make the Guacamole, in a medium bowl mash the avocado pulp
with a fork, then mix in the remaining ingredients. Cover with a piece of plastic
wrap on the surface of the guacamole and refrigerate until needed.
4. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and
coat it with vegetable oil.
5. Grill the chicken for 5 to 6 minutes per side, turning once, or until cooked
through and no longer pink in the center. Let rest for 10 minutes, then cut into
small chunks.
6. Sauté the yellow onion in the oil until softened. Drain the oil and stir the onion
in with the barbecue sauce. Fold the diced chicken into the onion mixture and set
aside.
7. Preheat the oven to 375°F.
8. Spread the tortilla chips in a single layer on a baking sheet. Heat them in the
oven just until warm.
9. Spread the chicken mixture on each chip, then sprinkle with the cheese. Bake
until the cheese is melted, then serve with ramekins of sour cream, Pico de Gallo,
and Guacamole. Garnish with cilantro.
Serves 4 to 8
Save some time by purchasing fresh pico de gallo and guacamole, found in
the refrigerated section of most markets.
PONDEROSA STEAK HOUSE
Steak Sauce
THIS IS A GOOD ALL-AROUND SAUCE THAT WILL GO WITH CHOPS AND RIBS AS WELL AS
YOUR FAVORITE STEAK.