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.
Recipe by Cooking Light December 2001
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Credit:
Becky Luigart-Stayner; Jan Gautro
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
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.