Guaca-BOWL-e Nachos Stadium

Holy guacamole! Americans are expected to consume a record 240 million avocados during the week leading up to the Big Game. Score a winning touchdown with a field of creamy green guaranteed to have your Big Game party guests rooting for you to make more.

Prep: 40 min | Cook: 5 min | One serving=1/2 cup

Ingredients

8 ripe fresh Hass avocados*, peeled and pitted
1/2 cup lime juice
1/2 cup yellow onion, minced
1 large jalapeño pepper, seeded and minced
1 large clove garlic, minced
Salt and pepper to taste
1/3 cup sour cream
5 black olives, pitted
8 baby carrots
1/2 cup finely chopped cilantro, reserve 10 additional leaves for garnish
1 (13 ounce) bag tortilla chips
4 cups shredded sharp Cheddar or jalapeño jack cheese
2 small bell peppers, different colors, seeded and cut into small squares to resemble flags
4 radishes, thinly sliced
3 scallions, thinly sliced

Instructions

Heat oven to 350 degrees F.
In a large bowl combine 7 avocados, lime juice, onion, jalapeño pepper and garlic. Mash to desired consistency. Add salt and pepper to taste. Transfer the guacamole into a 6 cup rectangular dish (or aluminum foil carry-out container); smooth out the top with the back of a spoon.
Place the dish of guacamole in the center of a large platter or tray. Scoop the sour cream into a small plastic bag. Snip a tiny piece from the corner; pipe lines on the guacamole to resemble a football field. Pipe lines on one olive to resemble a football; place in center of the field.
Pare down one end of each of 4 baby carrots and fit one end of each carrot into one of the remaining black olives to make football players with helmets; press “players” into the field.
Slice remaining 4 carrots crosswise and reserve for garnish.
Sprinkle the edges of the guacamole with chopped cilantro.
Place half of the tortilla chips on two large foil-lined, baking sheets. Top with half of the cheese and bell peppers. Top with remaining chips, cheese and peppers.
Bake for 3 to 5 minutes, until cheese is melted.
Working quickly, place the tortilla chips around the guacamole, mounding them up on the outside edges to appear as stadium seating.
Sprinkle chips with radishes, remaining cilantro leaves, baby carrots and chopped scallion.
Cube remaining avocado; add to nachos as garnish.

Notes

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

To make a stadium effect, try using different colored tortilla chips.

Nutrition

Per serving: Calories 540; Total Fat 40g (Sat 12g, Trans 0g, Poly 5g, Mono 16g); Cholesterol 36mg; Sodium 327mg; Potassium 737mg; Total Carbohydrates 40g; Dietary Fiber 12g; Total Sugars 2g; Protein 13g; Vitamin A 1648 IU; Vitamin C 33mg; Calcium 300mg; Iron 2mg; Vitamin D 1 IU; Folate 120mcg; Omega 3 Fatty Acid 0g.

% Daily Value*: Vitamin A 33%; Vitamin C 55%; Calcium 30%; Iron 11%

* Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Attribution

Recipe and photo courtesy of: Hass Avocado Commission