Queen Sized Portions: Chiffon’s Guacamole


If you follow my Instagram, you’ll see a lot of a food pictures and I get several requests for recipes, hence this feature, Queen Sized Portions, was born. I figured I would start with one of my easier but most popular recipes, my guacamole. There are some days where all I need a bowl of guacamole and a bag of tortilla chips to be happy. And by some days I mean virtually every day. I will say that I’m not terribly precise with my measurements on most recipes as I tend to eyeball everything. Depending on how many avocados you’re using, you can adjust the amount of everything else to taste.

*DISCLAIMER: Dishes may contain gluten, soy, shellfish, fake nails and/or rhinestones


What you’ll need to make the magic happen:

  • 3-5 ripe avocados
  • 1 can of black beans, rinsed well ( I use Eden Organic)
  • 1 can fire roasted diced tomatoes (I use Muir Glen Organic)
  • Cumin
  • 1 lime
  • 1 chopped red onion
  • 1 clove garlic
  • 1 diced tomatillo
  • 1 green chile of your choice, chopped with the seeds removed
  • salt and/or pepper to taste

In a blender or Vitamix, blend the garlic, tomatillo and green chile into a chunky liquid. Don’t let it get too runny. Set it to the side.



Scoop the avocado out of it’s skin and set one or two of the pits aside. Mash the avocado and mix in the onions, beans and tomatoes. Stir in the tomatillo mix and then add in the cumin. Season with salt and/or pepper to taste if desired.










Cut the lime into wedges and squeeze one or two over the guacamole. Add pits  back into guac before storing, as they will help keep it fresher. Cover tightly with a cling wrap. Serve chilled and be sure have an extra bag of chips handy! Enjoy!



About Chiffon Dior 491 Articles
Despite being a drag journalist for over five years, Chiffon only recently realized that she missed a golden opportunity back then to change her drag name to Rhoda Story.

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