Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Ripe avocados; diced |
| 1 \N | Tomato; chopped |
| ¼ \N | Onion; chopped |
| ½ cup | Canned green chiles; chopped |
| ½ cup | Sour cream |
| ¼ cup | Cottage cheese |
| 1½ teaspoon | Salt |
| ¼ teaspoon | Garlic powder |
Place all ingredients in a deep bowl and mash to desired consistency. This recipe provides enough guacamole to serve with the Nachos as well as the Chimichangas Supreme.
LOS OLIVOS
PHOENIX, TEMPE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .