Ingredients

•     3 avocados - peeled, pitted, and mashed
•     1 lime, juiced
•     1 teaspoon salt
•     1/2 cup diced onion

•     3 tablespoons chopped fresh cilantro
•     2 roma (plum) tomatoes, diced
•     1 teaspoon minced garlic
•     1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Ingredients

• 3 cups diced cooked rotisserie chicken
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup hot pepper sauce (such as Frank's RedHot)
• 1/2 cup shredded pepper Jack cheese
• 1/2 cup blue cheese dressing
• 1/2 cup crumbled blue cheese
• 1/2 teaspoon seafood seasoning (such as Old Bay)
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons shredded pepper Jack cheese
• 1 pinch cayenne pepper, for garnish

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl.
3. Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese.
4. Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.

Ingredients

• 1 jicama, peeled and cut into bite-sized pieces
• 4 tablespoons fresh lime juice (you can use lmon juice, if you don't have fresh lime juice)
• 2 tablespoons chili powder
• 1 Cucumber

Directions

1. Arrange the jicama on a platter.
2. Slice the cucumber. 
3. Sprinkle the lime juice and chili powder over the jicama. 
4. Serve immediately.

Ingredients

• 2 tablespoons butter
• 2 tablespoons minced green onion
• 1 cup cooked crabmeat, finely chopped
• 1/2 cup dry bread crumbs
• 1/4 cup shredded Monterey Jack cheese
• 1 egg, beaten
• 1 teaspoon lemon juice
• 1/2 teaspoon dried dill weed
• 1/2 cup butter, melted
• 1 1/2 pounds fresh button mushrooms, stems removed
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup dry white wine

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
3. Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
4. Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.