This post brought to you by Avocados from Mexico. All opinions are 100% mine.
Here in Texas, a Super Bowl party's not a party without great food, and one of our favorite snacking staples is guacamole! Almost every Super Bowl party I've ever attended has had a crock pot of queso and a large bowl of scrumptious guacamole there, prepared for munching. So of course, I have several wonderful guacamole recipes up my sleeve, ready to whip up, whenever I'm in need of some serious party food.
If you've got a prize guacamole recipe too, then you should check out Avocados from Mexico on Facebook and enter to win the amazing contest they have going on right now. From now until January 15th, you can enter to win the Avocados from Mexico Guac Off Recipe Contest to score one of twenty amazing prizes, which include the following:
- (3) Grand Prizes- iPad 2 and autographed cookbook signed by Celebrity Chef Roberto Santibañez
- (7) Runners Up- A $200 grocery gift card and autographed cookbook signed by Celebrity Chef Roberto Santibañez
- (10) separate winners just for entering will receive a $100 gift card
Entering couldn't be easier either. Simply submit your favorite guacamole recipe using Avocados from Mexico and one photo along with your contact information on their Facebook contest page. Avocados from Mexico will then select the top 10 qualified players to be posted on the Avocados from Mexico Facebook Page. There will be a grand prize winner in the following three categories: Most Popular, Best Recipe and Most Creative. Avocados from Mexico will choose the Most Creative recipe, Chef Roberto Santibañez will choose the Best Recipe, and Most Popular will be chosen by the Facebook voters themselves.
Here's the recipe I submitted for the Avocados from Mexico Guac Off Recipe Contest:
Roasted Garlic, Poblano and Red Pepper Guacamole
- 6 garlic cloves, unpeeled
- 1 medium red bell pepper
- 1 medium poblano pepper
- 1/4 cup finely chopped green onions
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1 ripe peeled avocado, seeded and coarsely mashed
- Preheat oven to 450 degrees F.
- Wrap garlic cloves in foil. Bake for 15 minutes or until soft. Let cool lightly; remove skins. Place garlic in a medium bowl; mash with a fork.
- Preheat broiler.
- Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened, turning frequently. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Add peppers, onions, and next 4 ingredients (through avocado) to mashed garlic; stir well.
STORING: Press plastic wrap against surface of guacamole to keep it from oxidizing and turning brown.
What's your favorite guacamole recipe or appetizer that you'll be celebrating the Super Bowl with this year?
I'm a former 7th grade Science teacher turned stay-at-home mom that lives in Houston, Texas. I am married to my college sweetheart and have a beautiful daughter named Riley, who definitely keeps me on my toes! I am also involved in starting a small business which would both manufacture and sell an invention that I've patented, called Toothpaste 2 Go. I love interacting with my readers and hope to learn as much about you as you learn about me!