Mar 31 2010

84.1 Million Pounds of Avocados to be Consumed During the Festivities

IRVINE, Calif. (March 31, 2010) – Cinco de Mayo means a day of colorful fiestas and tasty Latin-inspired foods. With California avocados now available in markets, the fruit will serve as one of the most prevalent ingredients in the holiday’s dishes. In fact, an estimated 84.1 million pounds of avocados will be consumed during this year’s celebrations, making Cinco de Mayo one of the largest avocado consumption days of the year.

To help party planners round out their Cinco de Mayo menus, celebrated chefs and restaurateurs Mary Sue Milliken and Susan Feniger, known together as the “Too Hot Tamales,” have teamed up with the California Avocado Commission to create two delicious avocado-centric recipes.  

“We incorporated California avocados into these Cinco de Mayo recipes because they bring such a creamy and delicious flavor to the dishes,” said Milliken. “You can literally taste the superior quality of avocados that have been cultivated in California and that’s why we insist on using them in all of our restaurants,” said Feniger.

While California-grown avocados are widely acknowledged for their exceptional flavor, they also contribute “good fats” and nearly 20 vitamins, minerals and phytonutrients to one’s diet. In California avocados, the greatest concentration of beneficial phytonutrients is in the dark green fruit of the avocado closest to the peel. To get to the nutrient-rich fruit directly under the peel, one should nick and peel the skin from the avocado.

Milliken and Feniger are the chef/owners of Ciudad in Los Angeles, the Border Grill restaurants in Santa Monica, Calif., and Las Vegas, and the Border Grill Truck, which brings their modern Latin cuisine to neighborhoods throughout Southern California. Feniger also recently opened Street in Los Angeles.

Their original recipes for Chipotle Chicken and California Avocado Quesadillas and Crispy California Avocado
Tacos are unique twists on traditional Latin favorites. Additionally, fans of the wildly popular Border Grill Truck will be excited to know that the Crispy California Avocado Tacos recipe is the same dish that is featured exclusively on the taco truck menu. Now enthusiasts can try the dish at home.   

For these and other recipes that feature fresh California avocados, including additional original recipes developed by chefs Milliken and Feniger, visit the California Avocado Commission Web site at CaliforniaAvocado.com.

Chipotle Chicken and California Avocado Quesadillas

Serves: 8

Prep Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes

Chipotle Chicken and California Avocado Quesadillas

Ingredients

• 1 1/2 cups shredded, roasted chicken
• 3/4 cup canned black beans, drained
• 1 bunch green onions, white and light green parts only, thinly sliced
• 1 bunch cilantro, roughly chopped
• 3 Tbsp. minced, canned chipotle chiles
• 2 Tbsp. red wine vinegar
• 1 Tbsp. extra virgin olive oil
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 1/2 cups grated Mexican manchego cheese
• 1 cup grated panela cheese
• 1/2 cup grated cotija cheese
• 4 (10-inch) flour tortillas
• 2 Tbsp. unsalted butter, melted
• 1 1/2 ripe, fresh California avocados, seeded, peeled and cut into 1/4-inch slices
• Avocado Citrus Crema (see make-ahead recipe below)

Instructions

1. Combine chicken, black beans, onions, cilantro, chiles, vinegar, oil, salt and pepper in a mixing bowl. Let sit 20 minutes to blend flavors. 
2. Mix cheeses together in a bowl. 
3. Lay tortillas on a counter and brush with melted butter. 
4. Place a large skillet over medium-high heat. Place a tortilla, buttered side down, into the skillet and place a portion of cheese mixture over entire tortilla. Place a portion of chicken mixture over half of the tortilla, leaving the other half empty. Cover chicken mixture with a portion of avocado slices. Cook until cheese begins to melt, about 3 to 4 minutes. Fold tortilla in half, over the avocado and chicken mixture. Continue cooking until tortilla is lightly golden on both sides and cheese begins to ooze. Repeat with remaining quesadillas.
5. Cut quesadillas into wedges and serve with Avocado Citrus Crema.

Avocado Citrus Crema

Ingredients

• 1 ripe, fresh California avocado, seeded, peeled and quartered
• 1/2 cup light sour cream
• 1 lime, juiced
• 1/2 orange, juiced
• Salt and freshly ground black pepper, to taste

Instructions

1. Combine ingredients in a blender or food processor and blend until smooth.

Nutrition Information Per Serving: Calories 450; Total Fat 30 g (Sat 11 g, Trans 0 g, Poly 1.5 g, Mono 8 g); Cholesterol 60 mg; Sodium 1130 mg; Total Carbohydrates 23 g; Dietary Fiber 6 g; Protein 2 g

Crispy California Avocado Tacos

Serves: 4

Prep Time: 40 minutes
Cooking Time: 10 minutes
Total Time: 50 minutes
       
Crispy California Avocado Tacos

Ingredients

• 2 1/2 Tbsp. all-purpose flour
• 1/3 cup water
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/3 cup quinoa
• 1/3 cup poppy seeds
• 1/3 cup sesame seeds
• All-purpose flour, for dusting
• 1 ripe, firm, fresh California avocado, seeded,peeled and cut into 1-inch slices
• Salt, to taste
• Vegetable oil, for frying
• 8 (4-inch) corn tortillas, warmed
• 4 romaine lettuce leaves, torn in half
• 1 cup Corn Relish (see make-ahead recipe below)
• 8 cilantro sprigs, for garnish

Instructions

1. Combine flour, water, cumin, salt and pepper to make a batter. 
2. In a separate bowl, combine quinoa, poppy seeds and sesame seeds. 
3. Place flour for dusting into a third bowl.
4. Season avocado liberally with salt. 
5. To coat avocado, dust wedges with flour, shaking off all excess. Dip floured wedges into batter to coat lightly and then roll each wedge in the seed mixture, pressing gently to form a complete crust. Place seeded avocados on a plate in the freezer for 20 minutes before frying. 
6. Heat 1 to 2 inches of vegetable oil to 375°F in a small pot. In batches, fry the coated avocado wedges in the hot oil until seeds are golden and crispy, about 2 to 3 minutes, and then transfer to a rack to drain. 
7. To assemble the tacos, place a piece of lettuce in the center of each warm tortilla and top with a crispy avocado wedge, a generous spoonful of Corn Relish and a cilantro sprig. Serve immediately.

Corn Relish

Ingredients

• 4 Tbsp. extra virgin olive oil
• 2 cups fresh corn kernels
• Sea salt and freshly ground black pepper, to taste
• 1 red bell pepper, cored, seeded and cut into 1/4-inch dice
• 3 green onions, white and light green parts only, thinly sliced
• 1 canned chipotle chile, seeded, if desired, and minced
• 1/2 bunch cilantro, chopped
• 3 Tbsp. red wine vinegar

Instructions

1. Heat half of the olive oil in a large skillet over medium heat. Sauté corn with salt and pepper, about 5 minutes. Transfer to a mixing bowl and set aside to cool. 
2. Add remaining ingredients and let sit 20 minutes to blend the flavors. Serve at room temperature. 

Nutrition Information Per Serving: Calories 560; Total Fat 35 g (Sat 4 g, Trans 0 g, Poly 3 g, Mono 16 g); Cholesterol 0 mg; Sodium 460 mg; Total Carbohydrates 53 g; Dietary Fiber 10 g; Protein 14 g

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

Copyright © 2010, Mary Sue Milliken and Susan Feniger

About the California Avocado Commission
Created in 1978, the California Avocado Commission strives to increase demand for California avocados through advertising, promotion and public relations, and engages in related industry activities that benefit the state’s 6,000 avocado growers. The California Avocado Commission serves as the official information source for California avocados and the California avocado industry. For information about California avocados, visit CaliforniaAvocado.com, become a fan at Facebook.com/CaliforniaAvocados and follow the California Avocado Commission on Twitter at Twitter.com/CA_Avocados.

Editor's note: High-resolution images of these California avocado growers and their recipes are available for download at CaliforniaAvocado.com/PressRoom.