Green Chile and Roasted Tomato Guacamole
Updated March 26, 2019
Green Chile and Roasted Tomato Guacamole-an easy appetizer or side dish that goes great with any Mexican meal!
When I went to Austin last month, I ate a lot of Mexican food. I was in heaven. One of the best things I ate in Austin was the Green Chile and Roasted Tomato Guacamole recipe Jenny and I created during our little cooking challenge. Our guacamole didn’t win the grand prize, but that didn’t stop everyone from eating it! The bowl was licked clean! It was a hit!
I couldn’t wait to make our guacamole creation at home! I knew Josh would love it and I was right! It is now one of our favorite guacamole recipes!
I love sitting down with a big bowl of guacamole and tortilla chips. I will eat, eat, and eat until the bowl is gone. I can never stop myself.
I especially love this guacamole recipe because the Old El Paso green chiles and roasted tomatoes add the perfect kick of flavor. They make the guacamole extra special!
This is a great guacamole recipe for summer because you can use your garden tomatoes. Roasting the tomatoes doesn’t take long and it brings out the best flavor. The roasted tomatoes taste like candy…maybe even better!
The guacamole also has other goodies like cilantro, lime, red onion, jalapeño, and cotija cheese. It is great with tortilla chips or you can serve it along side your favorite Mexican dish!
The next time you want to get your guacamole on, make Green Chile and Roasted Tomato Guacamole. It is sure to cure your guacamole craving.
Green Chile and Roasted Tomato Guacamole
Ingredients
- 1 cup grape tomatoes
- 1/2 tablespoon olive oil
- 3 large ripe avocados
- 1 4.5 oz can Old El Paso Chopped Green Chiles
- 1/3 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1 small jalapeño pepper seeded and finely chopped
- 2 tablespoons fresh lime juice
- 1/4 cup crumbled cotija cheese
- Coarse salt and freshly ground pepper to taste
- Tortilla chips for serving
Instructions
- Preheat oven to 400 degrees F. Place grape tomatoes on a baking sheet and toss with olive oil. Roast until tomatoes are juicy and start to pop, about 15-20 minutes. Remove from oven and set aside to cool to room temperature.
- Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl. Smash avocado with a fork until desired consistency.
- Add the green chiles, cilantro, red onion, jalapeño, lime juice, and cotija cheese. Gently stir in the roasted tomatoes. Season with salt and black pepper, to taste. Serve immediately with tortilla chips.
Have you tried this recipe?
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Disclosure: this post is in partnership with Old El Paso, but our opinions are our own.
Guac and chips is a weekend staple in our house, but I am always looking for new ways to jazz it up! Obsessed with the green chile and cojito cheese addition! Pinning
Wow I’m glad you were inspired in Austin and now I’m reaping the benefits! This Green Chile and Roasted Tomato Guacamole is a must every time we make our taco’s. Or like you said it could be the main dish I’m just worried my wife isn’t going to make enough. 🙂
I love guacamole! We don’t make it enough at our house, but this recipe will hopefully change that!
Guacamole is my favorite and adding a little spice is always a good idea! It actually feels like the perfect weekend for some homemade guacamole 🙂
Oh yah!! This was the best! So glad you shared this! xo
This looks like the best guacamole EVER!!
Oh . . . I love a good bowl of guac, especially fun variations of the dip. I have an avocado sitting in my freezer at the moment. I plan to make a paleo/trim healthy mama/healthy version of chocolate cake . . . with avocado in it! I’ll have to let you know how that recipe goes. Or, keep checking my blog for the post!
From your whole foody!
Janie Lynn
This dip looks amazing! Wow I can’t wait to make this. It looks like the perfect summer guacamole and I love how you created it with super simple ingredients.
Great looking guac recipe!
oh yum!
Um, where has this guac been all my life and can I please add roasted corn??!!!!
Because this summer has sparked my obsession with all things roasted green chilies (pasilla, poblano, whichever!) and corn. Perfect recipe inspiration, thanks!
I’m pretty sure I will have to double this recipe because there is no way I will want to share this with anyone. It sounds amazing!!!!
Last night I ate my weight in guac at a restaurant and I would have wayyyyyy preferred yours! Looks amazing Maria! Pinned
I am seriously drooling over this!! Beautiful photos too.
I love green chiles! The roasted tomatoes are a nice touch too.
I did not discover my love of guacamole until later in life. I try to make up for this by eating it every chance I get now. Definitely making this! My mouth is watering just looking at this!
What a delicious way to change up guacamole.
Chips and salsa is my favorite snack. The only thing better is guacamole. Like you I can eat and eat and eat. This jazzed up version looks marvelous!
What a unique guacamole recipe! I need to try this out!
I’m making this as soon as possible!!
what a fun twist on a classic appetizer. I love how beautifully colorful this guac is. Can’t wait to give this a try at my next dinner party.
Yum! I gotta try this soon.
Who could resist dipping a chip into this guacamole’. The roasted tomato add not only color, but a burst of interest and flavor. Good idea.
Guacamole is one of my favorites, and I love the idea of adding roasted tomatoes!
Ooooooo…what a lovely guacamole rendition!
Being from New Mexico, green chile makes everything better… especially guacamole! That’s how we do it here! 🙂 Love this recipe!!