Best 7 Kickin Guacamole Recipes

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Guacamole is a delicious and versatile Mexican dish that can be enjoyed as a dip, a spread, or a topping. If you're looking to add a little kick to your guacamole, there are plenty of ways to do so. From adding spicy peppers to using flavorful herbs and spices, there are endless possibilities when it comes to creating a kickin' guacamole that will tantalize your taste buds. In this article, we'll share some of our favorite recipes for kickin' guacamole, so you can enjoy this delicious dish at your next party or gathering.

Check out the recipes below so you can choose the best recipe for yourself!

GUACAMOLE WITH A KICK



Guacamole with a Kick image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 10 servings

Number Of Ingredients 11

Vegetable oil, for frying
6 to 8 corn tortillas, each cut into 6 to 8 wedges
Kosher salt and freshly ground black pepper
6 avocados, halved and pitted
2 cloves garlic, finely chopped
2 jalapenos, finely chopped
2 Roma tomatoes, finely chopped
Juice of 1 lime
1 chipotle pepper in adobo, finely chopped
1 small white onion, finely chopped
1/2 cup fresh cilantro leaves

Steps:

  • Heat about 1/2 inch oil in a large skillet over medium-high heat until it starts to shimmer. Fry the tortilla wedges in batches until golden brown and crisp, 2 to 3 minutes. Drain on paper towels and season with salt.
  • Scoop the avocado flesh into a large bowl and mash it as finely or coarsely as you like. Stir in the garlic, jalapenos, tomatoes, lime juice, chipotle and onion. Taste and adjust the seasoning with salt and pepper. Stir in the cilantro leaves just before serving.

KEN'S KICKIN' POSOLE



Ken's Kickin' Posole image

This is my version of the classic dish. Part soup, part stew but always comforting. Garnish with lime wedges, sour cream, and grated cheese on top.

Provided by Ken from CA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 3h10m

Yield 12

Number Of Ingredients 16

2 fresh poblano chile peppers
8 ounces bacon, chopped
1 tablespoon bacon drippings
2 pounds pork loin, cut into 1-inch cubes
1 onion, diced
10 cloves garlic, minced
2 jalapeno peppers, seeded and diced
1 teaspoon dried Mexican oregano
2 teaspoons ground cumin
1 teaspoon New Mexico chile powder
¼ teaspoon ground cloves
½ teaspoon kosher salt
1 bunch cilantro, chopped
8 cups chicken stock
1 (14.5 ounce) can mild red enchilada sauce
2 (29 ounce) cans white hominy, rinsed and drained

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano chiles cut-side-down onto the baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the chiles.
  • Cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high, and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the pot, and reduce the heat to medium. Stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
  • Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. Pour in the chicken stock and enchilada sauce. Stir in the bacon and pork cubes, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Stir in the hominy, recover, and continue cooking 1 hour more until the pork is very tender.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 26.7 g, Cholesterol 54.9 mg, Fat 14.6 g, Fiber 5 g, Protein 21 g, SaturatedFat 4.6 g, Sodium 1101.2 mg, Sugar 4.3 g

HAAS KICKIN' GUACAMOLE



Haas Kickin' Guacamole image

This recipe is one that my aunt gave me, and I have made some modifications. If you don't have peppers, I recomend Dave's Insanity Sauce (added 1 teeny drop at a time to taste).

Provided by Busfault

Categories     Spreads

Time 20m

Yield 20 serving(s)

Number Of Ingredients 9

6 Hass avocadoes
1 lime
1/4 cup diced onion
1/4 cup diced plum tomato
1/4 cup diced bell pepper
1 tablespoon hot peppers or 1 tablespoon hot sauce, of your choice
1/2 teaspoon salt, to taste
1/4 cup beer (Corona if possible) (optional)
4 diced garlic cloves

Steps:

  • When selecting Haas Avocados, it is important to make sure that they are ripe if you want to use them right away.
  • Ripe Characteristics: *Skindarkens as it ripens. *Fruityields to gentle pressure when ripe."http://www.avocado.org/avocado-facts/hass-avocados.php".
  • Rinse off produce.
  • Take avocados and take a sharp knife and slice to the pit lengthwise, then carefully slide knife around keeping the blade against the pit cutting the avocado in half.
  • pull the pieces apart.
  • Using the blade of the knife wack the pit embedding the knife into it and turn, this should free the pit.
  • Using a spoon scrape the flesh of the fruit from the skin, need the stem of the avocado make sure to remove any unwanted bits.
  • Place fruit into mixing bowl and repeat for the rest of the avocados.
  • Using a masher, or spoon, mash the avocados until they are a homogeneous paste.
  • Dice the produce to the desired thickness that you like.
  • You can keep the seeds in if you like.
  • Dice the garlic as fine as you wish.
  • Add this mixture, except hot peppers to the bowl.
  • Take the lime and put it into a microwave for about 15-30 seconds.
  • This will bring more juices out of the lime.
  • Then cut it in half and squeeze the juice into the bowl.
  • Add the beer, if you desire.
  • Thouroughly mix the ingredients.
  • Slowly add hot pepper/sauce and seeds, testing for hotness.
  • When it is ready, salt to taste, remember that the tortilla chips will also be somewhat salted.
  • It is best to test the guacamole with a chip.

Nutrition Facts : Calories 90.4, Fat 8, SaturatedFat 1.1, Sodium 62.7, Carbohydrate 5.5, Fiber 3.7, Sugar 0.4, Protein 1.1

GUY'S KICKIN' QUESADILLA



Guy's Kickin' Quesadilla image

Provided by Guy Fieri

Time 45m

Yield 2 servings

Number Of Ingredients 12

2 whole wheat tortillas
1 cup shredded Cheddar, jack or a cheddar-jack mix, divided
1/4 cup cubed, grilled skinless chicken
1/4 cup cubed, peeled pre-cooked potatoes
1/4 cup cubed roasted bell peppers
1/4 cup cooked and strained black beans
1/4 cup chopped artichoke hearts
1/4 cup chopped broccoli
1/4 cup cooked corn kernels
1/4 cup chopped black olives
1/4 cup shredded carrots
Serving suggestions: pico de gallo, salsa, guacamole, sour cream

Steps:

  • Preheat a griddle or nonstick pan over medium heat. Place 1 tortilla on the griddle and when it starts to smoke, flip it over and top with 1/2 cup cheese. Sprinkle the chicken evenly over the cheese. Using a spoon, evenly spread the potatoes over the chicken. Top the potatoes with the red peppers and black beans, spreading evenly to the edges if possible. Continue by adding the artichoke hearts, broccoli, corn, olives, and carrots. Sprinkle the remaining 1/2 cup cheese, and top with the remaining tortilla.
  • Cook until the cheese is melted and bubbling, about 10 minutes. Then, using a spatula, quickly flip the quesadilla and cook another 5 minutes. Remove from the griddle. Cut in half and serve with desired toppings.

KICKIN' GUACAMOLE



Kickin' Guacamole image

This homemade guacamole is not for the faint of heart, but it sure is delicious. We love fresh guacamole and, if you like spice, this will be a crowd-pleaser. It's simple, fresh, and full-flavored.

Provided by Missy Wimpelberg @MWimpelberg

Categories     Vegetable Appetizers

Number Of Ingredients 8

1 large avocado
- juice from 1/2 of a lime
1/8 cup(s) chopped cilantro
1/4 cup(s) onion, finely chopped
1 large garlic clove, finely chopped
1 large serrano chili, seeded and chopped
1/4 teaspoon(s) salt
1/4 small tomato, finely chopped

Steps:

  • Using a fork, mash avocado with lime juice in a small bowl.
  • Add cilantro, chopped onion, tomato, chopped garlic, Serrano chilies, and salt. Stir to combine.

ELISA'S KICKIN' GUACAMOLE



Elisa's Kickin' Guacamole image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 7

1 units avocado
4 cloves garlic
6 drops pepper sauce
2 units cayenne pepper
2 units chili powder
34 units salt
1 units lemon

Steps:

  • Scoop out avocado and put in bowl and mash to desired consistency. Crush garlic cloves and add to bowl.
  • Add Cajun hot pepper sauce, cayenne pepper and chili powder. Add salt, then lemon or lime juice.
  • Mix well. Refrigerate until needed.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

KICKIN' PORTOBELLO DRESSING



Kickin' Portobello Dressing image

Thanksgiving dressing is made special with portobello mushrooms, caramelized onions, bacon and cranberries.

Provided by STORMIN32

Categories     Side Dish     Casseroles

Time 1h25m

Yield 12

Number Of Ingredients 16

1 (1 pound) loaf French bread, cubed
1 (8 ounce) loaf Italian bread, cubed
1 pound sliced bacon, diced
3 sweet onions, chopped
2 ¼ cups chicken stock
12 ounces portobello mushroom caps, chopped
4 stalks celery with leaves, chopped
¼ cup dried cranberries
¼ cup raisins
¼ cup golden raisins
2 teaspoons dried sage
1 teaspoon dried rosemary
3 eggs, beaten
1 teaspoon ground black pepper
2 teaspoons salt
1 cup butter, melted

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C). Spread the bread cubes out in a single layer on rimmed baking sheets. Toast in the oven for 20 minutes, or until dry. Cool, and transfer to a large bowl.
  • Fry the bacon pieces in a large skillet over medium heat until crisp. Remove from the pan to drain on paper towels. Add onions to the pan with the bacon grease: cook and stir over medium heat until starting to turn deep brown, about 15 minutes.
  • Pour in 1/4 cup of the chicken stock, stirring to remove any bits that are stuck to the bottom of the skillet. Add the celery and mushrooms and season with sage, rosemary, salt and pepper. Drizzle this over the bread cubes, and toss to coat.
  • Pour the rest of the chicken broth over the bread and add the bacon, cranberries, raisins and golden raisins. The stuffing can be made up to this point up to 3 days in advance.
  • Preheat the oven to 350 degrees F (175 degrees C). Whisk the salt and pepper in with the eggs and stir into the bread cubes. Transfer to a disposable roasting pan, or a large baking dish. Drizzle melted butter over the top and cover with aluminum foil. If stuffing a turkey, mix in the eggs and melted butter; stuff in to the cavity right before roasting.
  • Bake for 30 minutes in the preheated oven, then remove the aluminum foil and continue to bake for an additional 10 to 15 minutes, until the top is browned.

Nutrition Facts : Calories 432 calories, Carbohydrate 43.2 g, Cholesterol 101 mg, Fat 23.4 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 12.3 g, Sodium 1298.5 mg, Sugar 8.9 g

Tips:

  • Use ripe avocados. Ripe avocados are creamier and have a more intense flavor than unripe avocados.
  • Choose the right type of avocado. There are many different types of avocados, each with its flavor and texture. For guacamole, Hass avocados are the most popular choice because they have a creamy texture and a rich flavor.
  • Scoop out the avocado flesh carefully. To prevent the avocado flesh from browning, use a spoon to scoop it out of the skin. Avoid using a knife, as this can damage the flesh and cause it to brown.
  • Use fresh lime juice. Fresh lime juice adds a bright, acidic flavor to guacamole. Avoid using bottled lime juice, as it does not have the same flavor.
  • Add salt and pepper to taste. Salt and pepper help to enhance the flavor of the guacamole. Add them to taste, starting with a small amount and gradually increasing it until you reach the desired flavor.
  • Serve guacamole immediately. Guacamole is best served immediately after it is made. If you need to store it, cover it tightly with plastic wrap and store it in the refrigerator for up to 2 days.

Conclusion:

Guacamole is a delicious and versatile dish that can be enjoyed in many different ways. It is a popular appetizer, but it can also be used as a dip for chips, a spread for sandwiches, or a topping for tacos and burritos. With its creamy texture and rich flavor, guacamole is a surefire crowd-pleaser.

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