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Roasted-Poblano Guacamole with Garlic and Parsley

Becky Luigart-Stayner; Jan Gautro
Yield 8 servings (serving size: 1/4 cup guacamole and about 3/4 cup chips)
Mashed avocado loves company, so you'll find guacamoles in Mexico that range from an intimate gathering of a few ingredients to a big fiesta of tomato, cilantro, green chile, garlic and lime. In this version, roasted poblanos add spark to the creamy, almost nutty-tasting avocados, especially when bolstered with a little roasted tomato and flat-leaf parsley.


  • 2 poblano chiles (about 6 ounces)
  • 2 plum tomatoes (about 6 ounces)
  • 2 garlic cloves, unpeeled
  • 1 1/3 cups ripe peeled avocado, seeded and coarsely mashed (about 3)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 2 tablespoons grated queso añejo or Parmesan cheese
  • 2 tablespoons sliced radishes
  • 7 ounces baked tortilla chips (about 7 cups)

Nutrition Information

  • calories 179
  • caloriesfromfat 38 %
  • fat 7.5 g
  • satfat 1.3 g
  • monofat 4.1 g
  • polyfat 1.5 g
  • protein 3.6 g
  • carbohydrate 27 g
  • fiber 4.8 g
  • cholesterol 2 mg
  • iron 1 mg
  • sodium 280 mg
  • calcium 57 mg

How to Make It

  1. Preheat broiler.

  2. Cut poblanos in half lengthwise, and discard the seeds and membranes. Place poblano halves (skin sides up), tomatoes, and garlic on a foil-lined baking sheet. Broil for 12 minutes or until poblanos are blackened, turning the tomatoes once. Place the poblanos in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel poblanos, tomatoes, and garlic.

  3. Place the poblanos and garlic cloves in a food processor, and pulse until coarsely chopped. Combine the poblano mixture, tomato, avocado, parsley, juice, and salt in a bowl. Sprinkle with cheese and radishes. Serve with tortilla chips.