Roasted Garlic, Poblano, and Red Pepper Guacamole

Ingredients

• Guacamole:
• 6 garlic cloves, unpeeled
• 1 medium red bell pepper
• 1 medium poblano pepper
• 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, seeded and coarsely mashed
• Chips:
• 6 (6-inch) corn tortillas, each cut into 8 wedges
• 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. Place garlic in a medium bowl; mash with a fork.
3. Preheat broiler.
4. 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.
5. Reduce heat 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 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.