Roasted-Poblano Guacamole with Garlic and Parsley

Roasted-Poblano Guacamole with Garlic and Parsley Recipe
Becky Luigart-Stayner; Jan Gautro
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.

Yield:

8 servings (serving size: 1/4 cup guacamole and about 3/4 cup chips)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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)

Preparation

Preheat broiler.

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.

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.

Note:

December 2001
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