6 large cloves garlic, unpeeled
6 ripe medium avocados
1/2 cup coarsely chopped fresh cilantro, loosely packed
2 Tbsp fresh lime juice
1 tsp salt
3/4 cup Mexican queso fresco, queso anejo, salted pressed farmer’s cheese, firm goat cheese, mild feta or romano, finely crumbled or grated
3/4 cup toasted pumpkin seeds
3/4 cup sliced pickled jalapenos
1/2 cup crumbled crisp-fried bacon or 3/4 cup coarsely crumbled chicharron
1 (16 ounce) bag tortilla chips
1. To prepare guacamole, place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened ins pots, 10-15 minutes. Cool, then slip off the skins; finely chop. Scoop avocado flesh into a large bowl. Add the garlic, cilantro and lime juice to taste. Coarsely mash everything together. Season with salt. Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve.
2. To set up the guacamole bar: Scoop garnishes into small serving bowls and put the chips in a large basket or bowl. Encourage guests to spoon a little guacamole on a chip and top with garnishes that appeal.
Yield: 16 servings
Serving size: 1/4 cup guacamole
Nutrition information per serving: 310 calories, 21 g fat, 4 g saturated fat, 28 g carbohydrate, 7 g protein, 6 g fiber, 451 mg sodium