7 ripe medium avocados, seeded and peeled
1/2 large onion, chopped
1 garlic clove, crushed
1 tomato, diced
1/2 pound Monterey Jack cheese, grated
2 New Mexico green chilies, diced
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh lime juice
(dash of Tabasco sauce - optional)

In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients and mix to blend. To store guacamole, place a piece of plastic wrap directly on the surface of the guacamole and refrigerate.

Yield: 6 Servings