Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

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.

Cooking Light DECEMBER 2001

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


  • 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.

Nutritional Information

Amount per serving
  • 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

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Roasted-Poblano Guacamole with Garlic and Parsley recipe