'Back In The Swing': Aztec Guacamole recipe

The life-affirming book full of 150 fee-good, easy to prepare recipes, also includes "recipes for life" tips on exercise, nature, meditation, relaxation, positive emotions, and more. Proceeds benefit the national grassroots nonprofit organization Back in the Swing USA. That organization is dedicated to improving and protecting our health by supporting education for consumers and healthcare providers, and access to personalized, survivorship clinical healthcare. Co-Author Barbara Unell prepares one of the recipes from the book: guacamole with low-fat corn chips.


Aztec Guacamole

You won't believe how good this tastes until you leave the packaged treat behind. Before the Spanish arrived in Mexico, the Aztecs were making a¯huacamolli with a stone mortar and pestle known as a molcajete. At some Mexican restaurants, that is still how it's made, tableside, where you can choose what you do and don't want added, as well. On a hot day, make this guacamole and the tortilla chips, then enjoy yourself with a Strawberry Agua Fresca (page 82) over ice. If you like more heat, seed only two of the chilies and include the seeds of the other one when you mix all the ingredients together.

Serves 6 | Prep Time: 15 minutes | Refrigeration Time: 30 minutes

  • 1 medium ripe avocado, halved, pitted, and peeled
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 1 cup diced tomato
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1/4 teaspoon ground cumin
  • 3 small jalapeno or serrano chiles, seeded and minced
1. Mash the avocado in a large bowl. Add the lemon juice and mix with a fork. Add the garlic, tomato, cilantro, onion, cumin, and chiles. Mix well and season with the salt and pepper. Refrigerate for 30 minutes and serve with the chips. Calories 51 | Total Fat 7g | Saturated Fat 0.5g | Carbohydrates 5g | Protein 1g | Dietary Fiber 2g | Sodium 4mg

From The Back in the Swing Cookbook by Barbara C. Unell and Judith Fertig/Andrews McMeel Publishing

Baked Tortilla Chips

  • 12 (6-inch) corn tortillas
  • 1 tablespoon grapeseed oil or canola oil
  • 1 teaspoon kosher or sea salt

For the chips, preheat the oven to 350?F. With a sharp knife or pizza wheel, cut each tortilla into 8 wedges. Arrange the wedges on 2 large baking sheets. Brush the tops with oil and sprinkle with salt.

3 Bake for 6 to 7 minutes, then rotate the trays in the oven. Continue baking for 6 to 7 minutes longer, until the chips are lightly browned. Serve right away or let cool, then store in an airtight container until ready to serve. Calories 207 | Total Fat 3.5g | Saturated Fat 0.5g | Carbohydrates 38g | Protein 8.5g | Dietary Fiber 10g | Sodium 400mg

From The Back in the Swing Cookbook by Barbara C. Unell and Judith Fertig/Andrews McMeel Publishing

Copyright © 2024 WLS-TV. All Rights Reserved.