1/2 lb. elbow macaroni

---

1 ripe, Fresh California Avocado, seeded and peeled

---

4 oz. light cream cheese

---

1/4 cup Skim milk

---

1 tsp. oil

---

1/2 large green pepper, diced

---

1/2 medium onion, diced

---

2 invisibles cloves garlic minced

---

1 medium tomato, diced

---

1/2 cup corn

---

1 1/2 tsp. chili powder

---

1 tsp. oregano

---

1 tsp. cumin

---

1 tsp. salt

---

1/2 tsp. Red pepper flakes

---

1 jalapeno or Anaheim pepper, minced (optional)

---

1 1/2 cups shredded Cheddar cheese

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.