I agree that this was surprisingly bland, even though it had great creamy avocado as a base. Definitely use more sweet roasted garlic, more salt, and more lime juice.
Roasted-Poblano Guacamole with Garlic and Parsley
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.
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- Calories: 179
- Calories from fat: 38%
- Fat: 7.5g
- Saturated fat: 1.3g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1.5g
- Protein: 3.6g
- Carbohydrate: 27g
- Fiber: 4.8g
- Cholesterol: 2mg
- Iron: 1mg
- Sodium: 280mg
- Calcium: 57mg
- 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)
- 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.
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Roasted-Poblano Guacamole with Garlic and Parsley Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic, Quick/Easy
- CUISINE: Mexican
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Gluten-Free
- COOKING METHOD: Food Processor, Broil
- OCCASION: Cinco de Mayo, Super Bowl
- PUBLICATION: Cooking Light