Roasted Jalapeño Guacamole with Toasted Pumpkin Seeds
August 23, 2016
How much heat can you handle? Enjoy the smoky flavor of roasted jalapeño and the crunch of toasted pumpkin seeds in this delicious guacamole recipe.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 servings
Directions
1Preheat oven to 300F.
2Spread the pumpkin seeds on a medium baking sheet and bake, stirring occasionally, until lightly toasted, 10-12 minutes. Spread on a plate to cool for 5 minutes.
3Preheat broiler.
4Place jalapeños on a baking sheet and broil 4 inches from the heat, turning occasionally, until skin is blistered, 4-5 minutes.
5Remove from oven and allow to cool for 5 minutes, then peel off and discard charred skins. Dispose of seeds and stems and finely chop the peppers.
6Combine the pumpkin seeds, peppers, and remaining ingredients in medium bowl and mix well.
This recipe is part of the Mexican Fiesta menu, with Roasted Jalapeño Guacamole with Toasted Pumpkin Seeds, Mexican Chicken Tortilla Soup, Cilantro Turkey Burgers with Chipotle Ketchup, and JJ's Tequila Treat. Check out the Mexican Fiesta Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful party full of south-of-the-border style!
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
For more delicious, nutritious recipes, check out jjvirgin.com/recipes.
