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20 min.


4-6 servings


1 (18-ounce) bag La Banderita Blue Corn Chips

2 avocados, peeled and chopped

2 tablespoons chopped and seeded tomatoes

2 tablespoons chopped red onion

1 medium jalapeño pepper, diced

2 tablespoons fresh lime juice

½ teaspoon salt, optional

Cilantro, chopped

Olé Queso Fresco, cut in small cubes


1. In a large bowl, add chopped avocados and remaining ingredients. Adjust seasoning as needed. Serve immediately.
Note: For a smoother guacamole, mash avocados with a fork until you have desired consistency, then add remaining ingredients.

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