Avocado-Inspired Recipes to Step Up Your Big Game Snacks

Plus a chance to win cash prizes worth up to $1 million

From the LifeMinute.TV Team

January 26, 2021

The Big Game may look different this year, but one thing that won’t change is prepping big game snacks to enjoy while watching. Chef Pati Jinich, star of the PBS series Pati’s Mexican Table, partnered with Avocados From Mexico to share her tried and true guacamole recipes, as well as a few fun dishes and pairings using the delicious and nutritious green fruit. She also shared the scoop on what sportscasters Troy Aikman and Erin Andrews are up to helping bring the Big Game experience directly to fans with AFM's “Virtual Guac Bowl Stadium” where visitors can check out fun activities with Troy and Erin, plus a chance to win cash prizes worth up to $1 million.

Check out the recipes…

Victory Guac

Victory Guac
4 ea. Avocados from Mexico, halved, pitted, & peeled
1 t. Lime juice
1 t. Onion, minced
1 t. Jalapeño, minced
1/4 t. Salt

-Scoop avocado from shells into a medium bowl and mash with a fork, leaving some chunks.
-Gently stir in lime juice, hot sauce, cilantro, onion, tomatoes, and salt.

Championship Guac

Championship Guac
5 ea. Avocados from Mexico, peeled and pitted
1 ea. Lemon, juiced
1/2 c. White onion, finely chopped
1 c. Tomatoes, diced
1/2 c. Cilantro, chopped
1 lb. Bacon, fried
1/2 t. Garlic powder
Salt and pepper, to taste

-Scoop avocado from shells into a medium bowl and mash with a fork, leaving some chunks.
-Gently stir in lime juice, hot sauce, cilantro, onion, tomatoes, and salt.

Avocado Deviled Eggs- Prosciutto

Avocado Deviled Eggs- Prosciutto
Parsley oil:
1 ea. Bunch curly parsley, plucked, stems discarded
1 c. Extra virgin olive oil
Salt to taste

Red pepper coulis:
2 c. Prepared roasted red bell peppers
1/2 c. Extra virgin olive oil

Avocado filling:
20 ea. Large hard boiled eggs
2 ea. Avocados from Mexico, halved, pitted, and peeled
3 t. Dijon mustard
1 t. Salt
1/2 t. Chipotle powder
1/4 t. Ground black pepper
1 t. Parsley oil (recipe included)

5 oz. Sliced prosciutto, baked until crisp and crumbled
2 t. Finely chopped cilantro

-For parsley oil: in large pot of salted water, blanch parsley for 10 seconds. Drain parsley in colander. Immediately transfer parsley to bowl of ice water to cool. Drain and pat parsley dry. In blender, whirl parsley with olive oil until smooth. Strain through cheesecloth or chinois.
-For red pepper coulis: drain roasted peppers and pat dry with paper towel. In blender, puree peppers with oil. Pass through chinois, adding additional oil as needed to achieve consistency of stirred yogurt.
-For avocado filling: peel, halve, and separate yolks from whites of hard boiled eggs. In a food processor, pulse yolks until finely chopped (do not over-process). Add avocados, mustard, salt, chipotle powder, and ground black pepper, pulsing until mixture is smooth. Add 1 tablespoon parsley oil for enhanced green color and flavor, or more as desired. Transfer filling to plastic pastry bag fitted with tip and squeeze out all air. If not using immediately, refrigerate filling for up to 4 hours.
-To serve: pipe avocado filling into egg white halves. Garnish filled eggs three ways: sprinkled with crumbled oven-crisped prosciutto; with diced red pepper; or with crabmeat lightly chopped and tossed with minced cilantro, olive oil, salt, and pepper. Garnish plate (optional) with drizzles of parsley oil and red pepper coulis.

Cheese Board Guac Toast

Cheese Board Guac Toast
2 ea. 7-grain-bread, slices
1/4 c. Ricotta cheese
1 t. Honey

1 ea. Avocados from Mexico, mashed
1/4 c. Sundried figs, chopped
1/4 c. Pecans, chopped
1/2 t. Lemon juice
Salt, to taste

-In a toaster, toast bread to desired crispness.
-In a small bowl, mash avocados and stir in lemon juice. Salt to taste.
-Add figs and pecans to guacamole. Stir until well combined.
-Evenly distribute ricotta cheese onto slices of toast, top with guacamole, drizzle honey and serve.

 AvocadosFromMexico.com for more recipes

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