To prepare guacamole, wrap garlic cloves in foil; bake at 450° for 15 minutes or until soft. Let cool slightly; remove skins. Place garlic in a medium bowl; mash with a fork.
Cut peppers 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 (through avocado) to mashed garlic; stir well.
Reduce heat to 425°.
To prepare chips, combine tortilla wedges, 2 teaspoons juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Arrange the 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I second pamsy10's review: this recipe was disappointing for the amount of work involved. For 45-60 minutes of work, the flavors were flat, I couldn't taste the peppers or garlic well, and it was just really nothing special. Tasted like regular guacamole with slightly different texture, mostly. It wasn't bad per se, I certainly ate it all, just too much work when I can make four times as much regular guacamole with much better flavor in a fraction of the time. Maybe with some substitutions as others have suggested, or perhaps leaving some of the burnt pepper skin on, it could be improved, but as is I would not make again. Too bad.
This is one of my favorite appetizer dips on this site! I always make it for family/friends gatherings and the only complaint is that I don't make enough! The flavor of the roasted garlic is superb, so don't skip that step. This recipe may seem time consuming, but every step in this recipe is worth it! I serve it with tortilla chips as well as pita chips...fantastic!
This guac gets rave reviews everytime, even from my anti veggie boyfriend. To cut down on prep time, I buy peppers when they are on sale or look good and roast them on the grill. I peel, seed, cut them in strips and freeze them (lay them flat in a ziploc bag so you can break off what you need) so I can make this recipe in a snap. I also use jarred roasted garlic and store bought chips. Hard to go pack to the guac seasoning packet after trying this one!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.