- 7 ripe medium avocados, seeded and peeled
- 1/2 large onion, chopped
- 1 garlic clove, crushed
- 1 tomato, diced
- 1/2 lb Monterey Jack cheese, grated
- 2 green chilies, diced
- 1/2 C. fresh cilantro, finely chopped
- 1/4 C. fresh lime juice
- Dash of Tabasco sauce (optional)
In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients and mix to blend.
Note: To store Guacamole, place a piece of plastic wrap directly on the surface of the guacamole and refrigerate.
Yield: 6 Servings