Zimmy's Nook

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Guacamole

Spicy Guacamole

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A bowl of spicy guacamole on a platter of tacos

Spicy Guacamole with roasted garlic & jalapeños is my signature! It’s made on repeat in our house; we spread on toast with eggs, we add it to the obvious like tacos and nachos and we even swap out the cheese on vegan pizzas with dollops of this flavourful guac!

A bowl of spicy guacamole on a platter of tacos

Spicy Guacamole

Spicy Guacamole with roasted garlic & jalapeños is my signature! It’s made on repeat in our house; we spread on toast with eggs, we add it to the obvious like tacos and nachos and we even swap out the cheese on vegan pizzas with dollops of this delicious guacamole!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Appetizer
Cuisine Mexican
Servings 3 – 4 cups

Ingredients
  

  • 4 avocados
  • 2 jalapeños roasted, grilled or charred – skin removed, finely diced
  • 4 cloves of roasted garlic
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 cup sweet onion finely diced
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/4 cup cilantro leaves chopped

Instructions
 

  • Place all ingredients into a molcajete (or bowl & fork) and mix to desired consistency.
  • Alternatively, toss all the pre-chopped ingredients (except the avocados and cilantro) into a mini food processor and blitz. Then add the avocado & cilantro and process to desired consistency.
  • Place in a bowl and cover tightly, to keep from browning, until ready to serve.
Keyword chips and guac, easy guacamole, gaucamole, guacamole toast
Tried this recipe?Let us know how it was!

Hope you enjoy this spicy guacamole recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled Guacamole

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A large molcajete and tejolete (mortar and pestal) with cube of avacados ready to be smashed. Grilled avocados are ready to be scooped and added to the molcajete.

Taco Tuesday is not complete without some freshly grilled guacamole! What would you serve this molcajete of deliciousness with?

Ingredients
  • 3-4 ripe avocados (cut in half, seed removed)
  • 1 lime, juiced
  • 2-3 tablespoons sweet onion, finely diced (raw or grilled)
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil (plus more for brushing avocados)
  • 1-2 jalapeño (roasted, grilled or charred – skin removed), finely diced
  • 2-3 cloves of roasted garlic
  • 3 tablespoons cilantro leaves, finely chopped
Preparation

Heat grill to medium high heat. Brush jalapeños, sliced onions and cut side of avocados with olive oil.

Cook jalapeños over direct heat until all sides are charred 6-8 mins.

Place avocados cut side down on preheated grill. Grill for 4-5 minutes (without moving). Cook onions 4-5 mins, flipping once until charred on both sides. Remove avocados, onions and jalapeños to a cutting board until cool enough to handle. Once cooled, dice the jalapenos and onions and scoop out avocado flesh.

Place all ingredients into a molcajete (mortar) and tejolote (pestle)… or use a bowl & fork.

Mash and mix to desired consistency.

Serve with your favourite corn tortilla chips!

Roasted Garlic

Heat grill (or oven) to 400°F. Wrap the garlic loosely in foil and set directly on the upper rack.

Roast 45 minutes until fragrant. Remove from oven, unwrap, and let cool 10 minutes.

Squeeze from the bottom of each clove and the soft flesh will come right out. Use extra cloves immediately in sauces, dressings or as a spread. To store, transfer cooled cloves to a small glass jar and top with olive oil to cover. Cover with a secure lid and store in the refrigerator up to 1 week. (Use the oil too, it will have a lovely garlic essence!)

** If desired, make ahead all ingredients, except avocados and place ingredients in jar until ready to use **

In addition to this Grilled Guacamole recipe, you can find more of my favourite guacamole recipes here. 

Grilled Chicken Tortillas with Spicy Guacamole

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A sheet pan filled with grilled chicken skewers, tortillas, peppers, jalapeños, corn, cucumber and tortilla chips.

Grilled chicken tortillas with spicy guacamole are a great lunch, dinner for summer entertaining or feeding the hungry family! Fresh, light, delicious and above all open to any combination of fixings you care to add the platter.

Suggested tortilla fixings:

  • sour cream, chopped peppers, cherry tomatoes (halved), cucumber slices, chilies, chopped lettuce & purple cabbage, cilantro, hot sauce (not shown) and tortilla chips… grilled corn optional but suggested!

Would you add anything different? If so, let me know in the comments below.

A sheet pan filled with grilled chicken skewers, tortillas, peppers, jalapeños, corn, cucumber and tortilla chips.

Grilled Chicken Tortillas with Spicy Guacamole

A great lunch or dinner for summer entertaining or feeding the hungry family! Fresh, light, delicious and open to any combination of fixings you care to add to the platter.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Marinating time 2 hrs
Total Time 2 hrs 30 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine Mexican
Servings 6 -12 People

Equipment

  • 12 Wooden Skewers 8"

Ingredients
  

Chicken Skewers

  • 2 lbs chicken thighs boneless/skinless, cut into 1-inch cubes
  • ¼ cup soy sauce
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • ¼ cup cilantro minced
  • Zest & juice of one lime
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon red pepper flakes

Spicy Guacamole

  • 2 avocados ripe
  • 1 lime juiced
  • 2 tablespoons chopped sweet onion
  • ½ tsp salt
  • 2 tablespoons olive oil
  • 1 jalapeño roasted, grilled or charred – skin removed, diced
  • 2 cloves of roasted garlic
  • 2 tablespoons cilantro leaves chopped

Instructions
 

Chicken Skewers

  • Add all ingredients (except skewers) to a resealable bag, seal and shake well to combine.
  • Refrigerate chicken in the marinade for at least 2 hours.
  • If using wooden skewers soak in water for 60 minutes.

Spicy Guacamole

  • Preheat the grill to medium heat.
  • Char the jalapeño, then remove the skin and dice.
  • Place all ingredients into a molcajete (or bowl & fork) and mix to desired consistency
  • Alternatively, toss all the pre-chopped ingredients (except the avocados and cilantro) into a mini food processor and blitz. Then add the avocado & cilantro and process to desired consistency.

Grill the Chicken

  • Place chicken pieces on skewers (3-4 pieces/skewers).
  • Place skewers on grill. Cook 3-5 minutes/side until chicken is slightly charred and cooked through.
  • Remove to platter and serve with grilled tortillas, guacamole and all your fixings.
  • Suggested fixings: sour cream, chopped peppers, cherry tomatoes (halved), cucumber slices, chilies, chopped lettuce & purple cabbage, cilantro and tortilla chips… grilled corn optional but suggested!
Keyword chicken skewers, chicken tortillas, spicy quacamole
Tried this recipe?Let us know how it was!

In addition to this Grilled Chicken Tortillas with Spicy Guacamole recipe, you can find more of my favourite taco and tortilla recipes here.

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

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Nacho Platter with Guacamole & Pico de Gallo

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Nacho platter with fresh guacamole and Pico de Gallo and all the fixings.

Nacho Platter with Fresh Guacamole and Pico de Gallo

These nachos so good that you will not want to wait for game day to enjoy them! We are not ashamed to admit, we frequently enjoy dinner nachos as a quick and easy meal for any of the week!

Best way to make nachos, in my humble opinion

Build your nacho platter in layers so that the fixings are equally distributed across all of the tortilla chips. Also provide extra bowls of spicy guacamole, Pico de Gallo, sour cream, and hot sauce on the side.

Use fresh, quality ingredients:

  • Freshly made spicy guacamole is always my preference. My signature recipe is made with roasted garlic & jalapeños. (Recipe here or buy the freshest guacamole you can)
  • Fresh Pico de Gallo. It takes a little bit of work and has a whole lot of flavour! (Recipe in notes or buy the freshest Pico de Gallo you can)
  • Grilled hot Italian sausage, the spice and anise seed liven up every bite.
  • Double smoked cheddar adds depth to all fresh fixings.
  • Choose substantial tortilla chips, never a thin chip that could get soggy and not hold up to the fixings. I also prefer low sodium chips, so I do not swell up like the Goodyear blimp at halftime!

What are your secrets to the best homemade nachos? Leave us a note in the comments below.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Nacho platter with fresh guacamole and Pico de Gallo and all the fixings.

Nacho Platter with Fresh Guacamole and Pico de Gallo

These nachos so good that you will not want to wait for game day to enjoy them! We are not ashamed to admit, we frequently enjoy dinner nachos as a quick and easy meal for any of the week!
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 7 mins
Total Time 37 mins
Course Appetizer, Dinner, Entree, Main Course
Cuisine Mexican
Servings 4 -6 People

Ingredients
  

  • 325 g bag of low sodium coloured corn tortilla chips (12 oz)
  • 4 cups freshly grated smoked cheddar cheese

Fixings

  • 2 cobs of corn boiled and sliced off the cob
  • 2 jalapeños thinly sliced
  • 2 small plum tomatoes seeds removed and diced
  • ½ cup olives sliced into rings. Green, black, or mixed
  • ½ cup no salt added black beans rinsed, and drained
  • ⅓ cup marinated red onions see recipe
  • 1 hot Italian sausage grilled and thinly sliced

Cold Fixings

  • 1 avocado thinly sliced
  • spicy Guacamole, recipe here quality store bought
  • Pico de Gallo recipe in notes (below) or quality store bought
  • Marinated onions recipe in notes (below)
  • Sour cream
  • Hot sauce
  • Red bird’s eye chilies – slice in half seeds removed (optional)
  • 3 tablespoons chopped fresh cilantro

Instructions
 

  • Preheat the oven to 400ºF.
  • Line a baking sheet with foil and spray lightly with cooking oil.
  • Build the nachos. Pile half the chips on the prepared baking sheet. Sprinkle half each of the cheddar, jalapeños, corn, black beans, olives, onions, tomatoes, and sausage. Create a second layer with the remaining chips, cheddar & fillings ensuring each chip has been covered.
  • Bake until the cheese is completely melted, about 7 minutes.
  • Add the cold toppings, avocado, some Pico de Gallo, dollops of guacamole, marinated onions, sour cream, hot sauce, chilies, and sprinkle with cilantro.
  • Serve the nachos on the hot sheet pan or transfer to a serving platter.

Notes

Pico de Gallo: A little bit of work, a whole lot of flavour.
  • 1 1/2 cups tomatoes (seeded and diced)
  • 1/2 cup red onion diced
  • 1 tablespoon jalapeno diced
  • 1 tablespoon garlic minced
  • 2 limes halved
  • 2 tablespoons cilantro (some reserved for garnish)
  • Salt, pepper
Instructions
  • Mix all ingredients together. Garnish with reserved cilantro
 
Marinated Onions:
  • 1 small red onion
  • ¾ cup extra virgin olive oil
  • 1 tablespoon dried Mexican oregano (oregano will do)
  • 1 teaspoon chili powder
  • 1 tablespoon lime juice
Instructions
  • Thinly slice the red onion and place in a shallow bowl. In a mason jar, combine the olive oil, lime juice, oregano and chili powder and shake to combine well.
  • Pour the mixture over the onions (make sure all the onions are covered). Leave onions at room temperature for 3 – 6 hours
Keyword easy recipe for pico de gallo, how to make a nacho platter, nacho platter ideas, nacho platter recipe, nacho platter recipes, nachos platter
Tried this recipe?Let us know how it was!

Three Easy Dips – Vegetable Grazing Board

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A very colourful display of veggies and three dips.

We are keeping it light & fresh inside tonight, with a three easy dips and a vegetable grazing board. I pulled out the Vitamix and made, guacamole, spicy roasted red pepper hummus and beet hummus. #EatTheRainbow
Recipes below…

Guacamole

Ingredients
  • 2 avocados
  • 1 lime, juiced
  • 2 tbsp chopped sweet onion
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 jalapeño (roasted, grilled or charred- skin removed), diced (seeds optional)
  • 2 cloves of roasted garlic
  • 2 tbsp cilantro leaves, chopped (optional)
Preparation

Place all ingredients into a mortar and pestle and mix to desired consistency.

Alternatively use a fork and bowl or, toss all the pre-chopped ingredients (except the avocados and cilantro) in a food processor and blitz, then add the avocado & cilantro and process to desired consistency

Spicy Red Pepper Hummus

Ingredients
  • 2 large, pickled roasted red peppers (store bought jar)
  • 1 jalapeño (roasted, grilled or charred – skin removed, seeds optional)
  • 2 cups canned chickpeas, liquid reserved
  • 1/2 cup tahini
  • 1/4 cup extra-virgin olive oil (optional)
  • 3 cloves roasted garlic
  • Salt and freshly ground black pepper to taste
  • 1/2 tbsp paprika, plus a sprinkling for garnish
  • Juice of 1 lemon, plus more as needed
Preparation:

Put everything in a food processor (I use a Vitamix) and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.

Taste and adjust the seasoning (add more lemon juice if desired).

Drizzle with the olive oil & a sprinkle of paprika.

Beet Hummus

Ingredients
  • 3 roasted beets (peeled), plus any juices
  • 2 cups canned chickpeas, liquid reserved
  • 1/2 cup tahini
  • 1/4 cup extra-virgin olive oil (optional)
  • 3 cloves roasted garlic
  • Salt and freshly ground black pepper to taste
  • 1/2 tbsp paprika, plus a sprinkling for garnish
  • Juice of 1 lemon, plus more as needed
Preparation

Put everything in a food processor (I use a Vitamix) and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.

Taste and adjust the seasoning (add more lemon juice if desired).

Drizzle with the olive oil & a sprinkle of paprika.

In addition to these Three Easy Dips – Vegetable Grazing Board recipes, you can find more of my favourite appetizers recipes here.