Ripe Avocado cheese

Ripe Avocado cheese

Ingredients:
1 ripe avocado, peeled, pitted, and finely chopped
1 lime, cut into small wedges

Directions:
Heat the oil in a large saucepan over medium-high heat. Add
the onions and cook until golden, about 4 minutes. Add the
garlic and ancho chile and cook 1 minute. Add 2 cups (85 g)
of the tortilla chips, the broth, and tomato sauce. Bring to a
boil over high heat, then reduce the heat to medium-low and
simmer until the tortillas are very soft, 15 to 20 minutes.
Puree with a stick blender or in an upright blender or food
processor (in batches, if necessary). Return the soup to the
pan over medium heat. Add the chicken and heat through, 2
minutes.
Divide the soup among bowls and top with the remaining
tortilla chips, cheese, and avocado. Serve with the lime
wedges for squeezing.
Prep =7 minutes Cook = 25 minutes Yield = 4 to 6 servings
200 The Spaghetti Sauce Gourmet
p200 Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision Job no:81
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP Scn : #17
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)5th Black Dept : DT
184-208.qxd 7/31/06 11:58 AM
15 MINUTES OR LESS
Chicken and
Peanut Soup
Popular in the Caribbean and southern United
States, peanuts are so much more than snack food.
Here, they help form the creamy basis of a satisfying
soup. If you’re pressed for time and don’t have any
leftover chicken, buy a small rotisserie chicken, dis-
card the skin and bones, and cut the meat into
cubes. Garnish the soup with chopped scallions and
crushed roasted peanuts.