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When storing this guacamole, press plastic wrap against its surface to keep it from turning brown. You can use it to liven up a turkey sandwich or as a condiment in a vegetable wrap.

David Bonom
Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary test

Yield:
8 servings (serving size: 2 1/2 tablespoons guacamole and 6 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • To prepare guacamole, wrap garlic cloves in foil; bake at 450° for 15 minutes or until soft. Let cool slightly; remove skins and discard. Place garlic in a medium bowl; mash with a fork.

  • Preheat broiler.

  • Cut bell pepper and poblano in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened, turning frequently. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Add peppers, onions, and next 4 ingredients to mashed garlic; stir well.

  • Reduce oven temperature to 425°.

  • To prepare chips, combine tortilla wedges, 2 teaspoons juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Arrange tortillas in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until crisp and lightly browned, turning once. Cool 5 minutes. Serve with guacamole.

Chef's Notes

When garlic is roasted, its flavor mellows to nutty and slightly sweet, and it softens into a spread that has the consistency of butter. Squeeze the roasted cloves to remove the garlic pulp.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

87 calories; fat 3.7g; saturated fat 1g; mono fat 1.9g; poly fat 0.8g; protein 2.1g; carbohydrates 13.2g; fiber 3.1g; iron 0.4mg; sodium 151mg; calcium 40mg.
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