Rating: 3 stars
2 Ratings
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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.

Recipe by Cooking Light December 2001

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

179 calories; calories from fat 38%; fat 7.5g; saturated fat 1.3g; mono fat 4.1g; poly fat 1.5g; protein 3.6g; carbohydrates 27g; fiber 4.8g; cholesterol 2mg; iron 1mg; sodium 280mg; calcium 57mg.
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