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

Roasted Garlic, Poblano, and Red Pepper Guacamole with Homemade Tortilla Chips Recipe
Photo: Oxmoor House
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.

Yield:

8 servings (serving size: 2 1/2 tablespoons guacamole and 6 chips)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

Note:

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.

David Bonom,

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note