Green Chile and Roasted Tomato Guacamole-an easy appetizer or side dish that goes great with any Mexican meal!
When I went to Austin last month, I ate a lot of Mexican food. I was in heaven. One of the best things I ate in Austin was the Green Chile and Roasted Tomato Guacamole recipe Jenny and I created during our little cooking challenge. Our guacamole didn’t win the grand prize, but that didn’t stop everyone from eating it! The bowl was licked clean! It was a hit!
I couldn’t wait to make our guacamole creation at home! I knew Josh would love it and I was right! It is now one of our favorite guacamole recipes!
I love sitting down with a big bowl of guacamole and tortilla chips. I will eat, eat, and eat until the bowl is gone. I can never stop myself.
I especially love this guacamole recipe because the Old El Paso green chiles and roasted tomatoes add the perfect kick of flavor. They make the guacamole extra special!
This is a great guacamole recipe for summer because you can use your garden tomatoes. Roasting the tomatoes doesn’t take long and it brings out the best flavor. The roasted tomatoes taste like candy…maybe even better!
The guacamole also has other goodies like cilantro, lime, red onion, jalapeño, and cotija cheese. It is great with tortilla chips or you can serve it along side your favorite Mexican dish!
The next time you want to get your guacamole on, make Green Chile and Roasted Tomato Guacamole. It is sure to cure your guacamole craving.
Green Chile and Roasted Tomato Guacamole
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Total Time
- 30 minutes
- 1 cup grape tomatoes
- 1/2 tablespoon olive oil
- 3 large ripe avocados
- 1 4.5 oz can Old El Paso Chopped Green Chiles
- 1/3 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1 small jalapeño pepper seeded and finely chopped
- 2 tablespoons fresh lime juice
- 1/4 cup crumbled cotija cheese
- Coarse salt and freshly ground pepper to taste
- Tortilla chips for serving
Preheat oven to 400 degrees F. Place grape tomatoes on a baking sheet and toss with olive oil. Roast until tomatoes are juicy and start to pop, about 15-20 minutes. Remove from oven and set aside to cool to room temperature.
Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl. Smash avocado with a fork until desired consistency.
Add the green chiles, cilantro, red onion, jalapeño, lime juice, and cotija cheese. Gently stir in the roasted tomatoes. Season with salt and black pepper, to taste. Serve immediately with tortilla chips.
Disclosure: this post is in partnership with Old El Paso, but our opinions are our own.