These delicious and delectable graham cracker crumb bars feature coconut and a milk chocolate covering. You must try this simple, fast, and tasty dish!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound tomatillos, husked
- 4 avocados, halved and pitted
- 1 (8 ounce) container sour cream
- 1 jalapeno pepper
- 2 tablespoons lime juice
- 4 cloves garlic
- 3 sprigs fresh cilantro
- 1 tablespoon red fajita seasoning
- 1 teaspoon Mediterranean sea salt
Instructions
- Place tomatillos into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Transfer tomatillos to a blender. Add avocados, sour cream, jalapeno pepper, lime juice, garlic, cilantro, fajita seasoning, and sea salt; blend until smooth.
- Refrigerate blended sauce until flavors meld, at least 4 hours.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 8 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 296 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Makes a lot and tasted great.. I’ll add a few more peppers to spice it up some next time.
This was soooo good! It was my first time to make something with tomatillos, so easy and tasty! I didn’t have any sour cream so I substituted with plain yogurt. It was delicious and now I have a go-to, low-cal dip recipe. I think that it will be great on fried eggs & greens/onions. I was even thinking of adding it to a chicken alfredo casserole for a different twist. The heat was just right too.
This is a great sauce that could be used for many different things. After tasting it as written I did feel it needed tweaked a bit. I started by adding more lime juice and salt and then ended up adding more cilantro too. This is a great recipe and one that is easily adaptable to suit your own individual tastes.