Pea Guacamole

Pea Guacamole – Candy Coated Culinista

A controversial idea of adding fresh peas to guacamole; which even had Former President Obama tweeting about how this was a terrible idea.

Yield/Serving: 2 – 3
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

Slightly altered from Diner: Changing the Game by Melissa Clark original recipe from Dominic Perri

Ingredients
• 1/3 cup of fresh sweet peas
• 2 tbsp cilantro leaves, chopped, plus more for garnish
• ¼ tsp kosher salt
• 1 large avocado, mashed
• 1 green onion, thinly sliced, whites only
• Zest from 1 lime
• Juice from 1 lime

Assembly
1. Bring a medium pot of water to boil.
2. Cook peas for 1 minute and shock in an ice water bath to stop the cooking process and drain.
3. Using a food processor, puree peas.
4. Add cilantro, salt, avocado, green onion, lime zest and lime juice.
5. Serve with taco’s.

Tips
• Add 1 small jalapeno if desired
• Add 1 tsp toasted sunflower seeds if desired
• Serve with a fried fish taco and avocado taco.

Please Enjoy

My thoughts
I removed the peppers as I don’t like heat; but I bet this would taste just as wonderful with the jalapeno peppers. To me the addition of peas makes so much sense to guac as it add a complexity, it’s vibrant and fresh and add a much needed added texture to the normal guac. Also it makes the perfect “glue for tacos as the shells stay sealed together. This makes so much more sense to me than the avocado bun; which is very impractical and isn’t a bun. If you can get over the fact that peas are in your guacamole you must give this a try. It extends the life of the dish and adds a touch of something special.

Advertisements

BBQ Chicken, Apple, Bacon & Mushroom Quesadillas

BBQ Chicken Apple & Bacon Quesdaillas - Candy Coated Culinista

BBQ Chicken Apple & Bacon Quesdaillas – Candy Coated Culinista

I knew I wanted to make quesadillas for dinner this past weekend having a huge craving for it. I knew that even though this recipe was going to be familiar I planned on throwing a wrench into the classic quesadillas with some granny smith apples.

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 5 chicken thighs, cut into pieces
• Vegetable oil
• Sea salt, to taste
• Ground cumin, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Red pepper flakes, to taste
• Paprika, to taste
• 4 slices of bacon, cut into pieces
• 8 button mushroom, sliced
• ½ granny smith apple, cut into matchsticks skin on
• 2 tbsp red onion, finely chopped
• 1 cup shredded cheddar cheese
• 2 tbsp garlic BBQ sauce
• 4 tortillas
• Guacamole, optional using fresh avocado’s
• Sour cream, optional

Assembly
1. Using a frying pan over medium heat fry and season chicken thighs with a little vegetable oil until cooked thoroughly.
2. In another frying pan over medium heat fry bacon until crispy.
3. In another frying pan over medium high heat sauté the mushrooms in a little vegetable oil.
4. Cut the granny smith apple and red onion and set aside in a bowl.
5. Shred cheddar cheese and set aside.
6. Once chicken and bacon are finished cooking, cut into pieces and add BBQ sauce to the chicken pieces and coat.
7. Using a clean frying pan the size of the tortilla, start toasting tortillas.
8. Add in a mixture of chicken, bacon, mushrooms, cheese, red onion and apple and let melt.
9. Place the second tortilla on top and flip at least once until tortilla is crispy and cheese is melted.
10. Cut into quarters and serve with guacamole and sour cream on the side.

Please Enjoy

My thoughts
This dish was an absolute hit! I even had a request to make another portion as it was so well received and of course I had to oblige. I even stole a bite for myself even though I was beyond full at this point I just couldn’t resist. The granny smiths added a tartness and crunch that was enjoyable and balanced well with the sweetness of the BBQ sauce.

%d bloggers like this: