Chef Bill Fuller's Twists On Guacamole & Salsa

Chef Bill Fuller stopped by PTL to show off some recipes that put a twist on summer guacamole and salsa!

Corn and Chicken Tacos

• 12 ea. Street taco size tortillas
• 2 # Marinated Chicken
• 1 C. Thinly sliced red cabbage
• 1 C. Grilled Corn Salsa
• ¼ C. Chopped Cilantro
• 6-2 ea. Radishes, sliced thinly
• Lime wedges

1) Heat cast iron griddle over medium heat.
2) Grill chicken and slice thinly.
3) Warm tortillas on griddle.
4) Spread chicken on tortillas. Top with remaining ingredients.
5) Squeeze lime over and eat.

Marinated Chicken (See below)

• 4 ea. 8 oz. boneless, skinless chicken breasts
• 2 tsp Kosher salt
• 2 tsp Black pepper
• 2 tsp Ancho chili powder
• 1 Tbsp Mexican Oregano
• 1 Tbsp Olive oil
• Zest and juice of 1 limes

1. Place chicken breasts in a non-reactive dish.
2. Whisk together remaining ingredients. Pour over chicken.
3. Allow to marinate for 1 hour.

Grilled Corn Salsa

• 4 ea. Cobs of corn, grilled and cut off the cob
• ½ C Diced tomato
• ¼` C. Diced red onion, rinsed
• ¼ C. Roasted green chilis, diced
• ½ ea. Jalapeno, seeded and diced small
• 2 Tbs. Chopped cilantro
• 3 ea. Scallions, sliced into rings
• 3-4 ea. Leaves of basil, diced small
• 1 Ea. Clove garlic, chopped
• ¼ C. Tomatillo Guacamole
• Salt and pepper to taste

1) Combine all ingredients.
2) Season with salt and pepper.

Tomatillo Guacamole

• 2 C. Tomatillos, washed, peeled and roughly chopped
• 1 ea. Jalapenos, stems and seeds removed
• 1 Tbs. Salt
• 2 tsp. Cumin
• Juice of 2 limes
• ½ C. Cilantro, rough chopped
• 2 ea. Avocados, peeled and seeded (3 avocados if they are small)

1. Combine tomatillos, jalapenos, spices, lime juice, and cilantro in a blender. Puree.
2. Dice avocado into chunks and place in a large bowl. Pour tomatillo mixture over and mix gently.
3. Adjust seasonings.

Pico di Gallo

• 1 C. Diced ripe Roma tomatoes
• 1-2 cloves Garlic, chopped
• Juice of 1 lime
• 1 Tbs. Extra virgin olive oil
• Salt and pepper to taste
• ¼ C Cilantro, Chopped

1. Combine all ingredients.

Roasted Tomato Salsa

• 1 # Roma or San Marzano tomatoes, cored
• 1 small Red onion, halved
• 1 whole Jalapenos, de-stemmed
• 1 Tbs. Olive oil
• 1 Tbs. Chopped garlic
• 1 ea. Canned chipotle peppers
• 1 tsp. Ground coriander
• 1 tsp. Ground cumin
• 1 tsp. Salt
• 2 C. Diced tomatoes
• ¼ C. Chopped cilantro

1) Toss cored tomatoes, onions, and jalapenos in oil. Roast on a grill until blackened on all sides. Place in blender. (If a grill is unavailable, roast under the broiler.)
2) Add garlic, chipotles, and spices. Process until thick and slightly chunky.
3) Stir in diced tomatoes and cilantro.

Guacamole

• 3 ea. Avocados
• Juice of 2-3 limes
• 1 ea. Large clove garlic grated on a microplane grater
• ¼ C. Chopped Cilantro
• Salt and Pepper to taste

1) Peel, seed, and dice avocados
2) Add everything else. Adjust seasonings.

Corn and Pea Guacamole

• ½ C. Guacamole
• ¼ C. Grilled Corn Kernels
• ¼ C. English Peas, shucked
• ¼ C. Cotija Cheese

1) In a stainless steel bowl, add guacamole, corn, peas and half the Cotija cheese.
2) Gently fold ingredients together.
3) Top with remaining Cotija cheese.

Bacon Guacamole

• ½ C. Guacamole
• ¼ C. Bacon, cooked
• ¼ C. Roma Tomato, small dice

1) Gently fold most of the bacon and all diced tomato into guacamole.
2) Sprinkle remaining bacon on top of the guacamole for garnish.

Pineapple Guacamole

• ¼ C. Grilled Pineapple, small dice
• ¼ C. Cilantro, chopped
• ½ C. Guacamole

1) Gently fold the pineapple and cilantro into guacamole.