Melissa’s Baby Dutch Yellow® Potatoes stuffed with fresh guacamole made with New Mexico Hatch Chiles, Roma Tomatoes, Garlic, Cilantro and Pomegranate Arils.
Recipe created by: Chef Tom Fraker
RECIPES
Melissa’s Baby Dutch Yellow® Potatoes stuffed with fresh guacamole made with New Mexico Hatch Chiles, Roma Tomatoes, Garlic, Cilantro and Pomegranate Arils.
Recipe created by: Chef Tom Fraker
For the guacamole | ||
4 | ripe, Fresh California Avocados – seeded; peeled; diced | |
1/2 | Melissa’s Perfect Sweet Onion – diced small | |
2 | ripe Roma Tomatoes – diced small | |
1 | New Mexico Hatch Chile (medium heat) –roasted; peeled; seeded; diced small | |
2 | cloves Melissa’s Peeled Garlic – minced | |
1/2 | bunch | Fresh Cilantro – stems removed, chopped |
3 | limes | |
As needed | Kosher Salt and Freshly Ground Pepper – to taste | |
As needed | Melissa’s Pomegranate Arils – as needed, for garnish | |
For the Dutch Yellow Potatoes | ||
1 1/2 | lb. | Melissa’s Baby Dutch Yellow® Potatoes |
As needed | kosher salt | |
As needed | canola oil |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Note: You can also bake the potatoes at 350 degrees F instead of frying them.
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