New York, NY–(HISPANIC PR WIRE)–September 12, 2007–“Tailgating dates back to the very first college football game between Rutger’s and Princeton in 1869, when fans traveled by horse to the game, grilling sausages and burgers next to the carriage. As we all know times have changed, but people’s love for good game food hasn’t.
These days tailgating has become more widespread, and while the tailgating-staples of burgers and sausages on the grill are still around, they are now faced with a little friendly competition; like the Chicken & Red Onion smooth & creamy spicy Hass Avocados from Mexico Mayo.
Hass Avocados from Mexico can bring much versatility to the food field. As we all know in tailgating the party does not stop with the kick-off. It keeps going…through half-time, through overtime sometimes even until Sunday evening. So what better way to keep the fans going than a new twist on the old time favorite guacamole; try some tortillas chips smothered with a flavorful Herbed 7-layer Dip with Hass Avocados from Mexico.
Hass Avocados from Mexico are now available all year long, to the delight of tailgaters and food aficionados everywhere.
*Note: Hass Avocado Mayo also makes a perfect condiment for delicious wraps, sliders & salads
Chicken and Red Onion Kebabs with Spicy Hass Avocado from Mexico Mayo
3 to 4 large chicken breasts, cubed
3 large red onions, peeled
Salt and pepper
3 Hass avocados from Mexico, peeled and seeds removed
¼ cup mayonnaise
3 tablespoons chopped chipotle peppers in adobo sauce
1/8 teaspoon cayenne pepper
1 teaspoon lemon juice
Salt and pepper
Cut the onions into quarters, and slide half of one quarter onto a wooden skewer. Next, slide on a cube of chicken. Repeat 2 to 3 times until the skewer is almost full.
Season with salt and pepper, and place on preheated grill. Cover and let cook approximately 3 to 5 minutes. Flip skewers and leave on grill for 3 to 5 minutes until chicken is cooked.
For mayo, combine the remaining ingredients in a blender and pulse until smooth. Can be made in advance and stored in the refrigerator.
Herbed 7-Layer Dip with Hass Avocados from Mexico
1 cup bean dip
½ cup sour cream
1 package taco seasoning
2 to 3 Hass avocados from Mexico, cut into chunks
½ cup salsa
¾ cup grated cheddar cheese
¼ cup fresh cilantro, chopped
Evenly spread the bean dip in the bottom of an 8 x 8-inch dish. Next, spread the sour cream evenly on top of the bean dip, and sprinkle evenly with the taco seasoning.
Place the avocado chunks in a single layer on top of the seasoning, and spread evenly with the salsa. Top with grated cheese and cilantro.
Cover and place in the refrigerator no less than four hours. Use tortilla chips for dipping.
*Holly Moore’s recipes courtesy of Hass Avocados from Mexico
For more recipes, visit http://www.mexhassrecipes.com
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