Yield
8 servings (serving size: 1/4 cup guacamole and about 3/4 cup chips)
Becky Luigart-Stayner; Jan Gautro

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

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