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Roasted Garlic, Poblano, and Red Pepper Guacamole with Homemade Tortilla Chips

Photo: Oxmoor House
Yield 8 servings (serving size: 2 1/2 tablespoons guacamole and 6 chips)
When storing this guacamole, press plastic wrap against its surface to keep it from turning brown. You can use it to liven up a turkey sandwich or as a condiment in a vegetable wrap.

Ingredients

  • Guacamole:
  • 6 garlic cloves, unpeeled
  • 1 red bell pepper
  • 1 poblano chile
  • 1/4 cup finely chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1 ripe peeled avocado, coarsely mashed
  • Chips:
  • 6 (6-inch) corn tortillas, each cut into 8 wedges {Check for Gluten}
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • Cooking spray

Nutrition Information

  • calories 87
  • fat 3.7 g
  • satfat 1 g
  • monofat 1.9 g
  • polyfat 0.8 g
  • protein 2.1 g
  • carbohydrate 13.2 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 151 mg
  • calcium 40 mg

How to Make It

  1. Preheat oven to 450°.

  2. To prepare guacamole, wrap garlic cloves in foil; bake at 450° for 15 minutes or until soft. Let cool slightly; remove skins and discard. Place garlic in a medium bowl; mash with a fork.

  3. Preheat broiler.

  4. Cut bell pepper and poblano in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened, turning frequently. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Add peppers, onions, and next 4 ingredients to mashed garlic; stir well.

  5. Reduce oven temperature to 425°.

  6. To prepare chips, combine tortilla wedges, 2 teaspoons juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Arrange tortillas in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until crisp and lightly browned, turning once. Cool 5 minutes. Serve with guacamole.

Cook's Notes

When garlic is roasted, its flavor mellows to nutty and slightly sweet, and it softens into a spread that has the consistency of butter. Squeeze the roasted cloves to remove the garlic pulp.

Cooking Light Gluten-Free Cookbook