Cooking With Nick : Guacamole and Nacho Casserole

Today we discovered something new! I had no idea that there were different kinds of avocados. I always thought the typical ones we got here, which are called Hass, was all there was in the world of avocados. These are the small wrinkled skin ones, but there are also these larger non-wrinkled skin ones! An online search indicates that they’re called Sharwil and they’re farmed in Guatemala.

Today Nick is making Guacamole with these Sharwil Avocados. Here is his method:

1. Remove 1 ripe avocado from skin and chop
2. Chop a slice or two of red onion, 1 tomato, 1 hot chili pepper
3. Add onion and 2 minced garlic cloves to a bowl. Add some salt (we used French Sea Salt)
4. Grind together (if you don’t have a large pestle you can blend in a food processor)
5. Juice 1 lime and 1 lemon. Add juice and remaining chopped items.
6. Mash with a potato masher. (We like our guacamole to be a bit chunky but if you want it smooth, use a food processor.)
7. Eat now, or let sit in the fridge for a few hours to overnight, to let flavours blend.

This method will result in a smooth (with chunks) and creamy dip, when using the regular Hass avocados. We noticed that this Sharwil variety makes the guac more like a salsa. It tasted very nice though. Actually not really different than Hass except the texture.

We ate some with chips for a snack right away and the next day, Nick made this Baked Nacho Casserole for lunch, by layering the quacamole, with chips and shredded Cheddar cheese, and heating in the oven until cheese was melted. He’s made this before with the added ingredient of vegetarian chile.

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