- Calories 179
- Caloriesfromfat 38%
- Fat 7.5g
- Satfat 1.3g
- Monofat 4.1g
- Polyfat 1.5g
- Protein 3.6g
- Carbohydrate 27g
- Fiber 4.8g
- Cholesterol 2mg
- Iron 1mg
- Sodium 280mg
- Calcium 57mg
Roasted-Poblano Guacamole with Garlic and Parsley
Becky Luigart-Stayner; Jan Gautro
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.
How to Make It
Step 1
Preheat broiler.
Step 2
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.
Step 3
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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carolfitz's Review
Made last night and, for us, it was a disappointment. Flavors weren't bright and fresh, as you'd expect from a guacamole. Now what do I do with the giant bunch of radishes I've got leftover! ;-)
rstarrlemaitre's Review