This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.
One of the reasons that my husband and I bought our current house was its great layout for entertaining. We love to have friends over for barbecues and parties.
When I was contacted by Avocados from Mexico and asked to have a party featuring Rick Bayless recipes with Avocados from Mexico, I was excited to host another summer barbecue with friends. If Mother Nature had fully cooperated, we would have had lots of fun in the sun, luckily, I did a lot of prep work before the rain started.
I made a Tomatillo Avocado Salsa whose ingredients were grilled. I had gone outside early in the morning and grilled corn, tomatillos and chiles and then preprared everything in the dish but the avocados. I also made Grilled Chicken with Tomatillo-Avocado Sauce…but in light of the deluge, we had pan seared chicken. The avocados still starred in both dishes. The Avocados From Mexico Facebook page
Tomatillo Avocado Salsa:
2 small ears fresh corn, shucked
1 small poblano chile
9 oz tomatillos, husked (about 4 large)
3 avocados from Mexico, halved, pitted, peeled and roughtly chopped
3 Tbsp finely chopped red onion, rinsed
1/4 cup chopped fresh cilantro
1/2 tsp salt
Preheat gas grill to medium heat. Grill corn, turning until golden with some char marks on all sides. Remove from heat and let cool. Meanwhile, grill the chile until charred on all sides and tomatillos until browned. Cut the corn kernels from the corn cobs into a large bowl. Remove stem from tomatillos and chop them, retaining the juice and putting them in the bowl with the corn. Peel the charred skin from the chile. Remove the stem and seeds from chile. Chop and add to the corn. Add the onion, cilantro and salt. Right before serving, add the avocado. Mash it into the other ingredients and stir to combine.
Grilled Chicken with Tomatillo-Avocado Sauce
1 Jar Frontera Tomatillo Salsa
3 Tbsp olive oil
4 boneless, skinless chicken breast halves, pounded to 1 inch thick
1/3 cup chicken broth
1 avocado from Mexico, halved, pitted, peeled and diced
1/4 tsp salt
cilantro for garnish
In a shallow glass dish, combine 1/4 cup salsa and 1 Tbsp oil. Add the chicken and turn to coat. Cover and refrigerate 2-3 hours. Heat gas grill to medium. In a sauce pan, heat the other 1 Tbsp oil. Add the rest of the jar of salsa (1 3/4 cups) and heat for 5 minutes. Add broth, simmer until thick enough to coat a spoon, about 10 minutes. Remove from heat and add avocado. Sprinkle chicken with salt and placeon grill. Turn once, searing on both sides and cooked through, about 8 mintues. Serve with chicken with sauce. Garnish with cilantro.
Now for the good part: there is something for you, too: The Avocados From Mexico BBQ like Rick Bayless! Sweeps. If you make one of these recipes from Rick Bayless, you can enter for a chance to win the grand prize: a trip for two to Chicago to visit Rick's own restaurant the Frontera Grill and an autographed cookbook! So rain or shine, give these recipes a try!!!