Guacamole!

We had awesome nachos last night. We usually make pretty good nachos (we take them seriously); we layer the ingredients so there's not a big pile of topping-less chips underneath, and we bake them instead of broil them so they heat evenly throughout (sometimes we finish them under the broiler, though, so the cheese on top gets nice and bubbly).

I think there were four factors in the particular awesomeness of these nachos: 1) we used blue corn nachos, which are just more flavourful than white ones (or maybe I just think they are...); 2) we used shallot instead of onion; 3) we seasoned the chicken (leftover from a lemon thyme roast chicken) with chili powder, cumin, garlic, and lime juice; 4) I made killer guacamole--really! I finally got Chris to come around to it!

The nacho toppings were tomato, red and yellow bell pepper, shallot, jalapeno, chicken, and sharp cheddar cheese. We also served guac, sour cream, and salsa.

Here's my guacamole recipe. I halved it and it still made about twice as much as we needed for supper for two. Guacamole doesn't keep for very long, so don't make more than you'll eat in a day or two.

Julie's Guacamole

Ingredients:
2 avocados, roughly chopped
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
½ lime, juiced
2 tbsp fresh cilantro, chopped
Salt and pepper to taste

Instructions:
1. Process all ingredients to desired smoothness (I like it fairly chunky, so I just pulse it).
2. Save one avocado pit (keeps the avocado from turning brown). Place in bowl. Cover and refrigerate.
3. Serve with nachos

Pairs nicely with a cold one.