Ingredients
- 6 ounce poblano chiles
- 6 ounce tomatoes
- 2 clove garlic
- 1/3 cup avocado
- 3 tablespoon flat-leaf parsley
- 2 tablespoon lime juice
- 1/4 teaspoon salt
- 2 tablespoon queso anejo or Parmesan cheese
- 2 tablespoon sliced radishes
- 7 cup tortilla chips
Preparation
Baking Directions:
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, onion, 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.
1.Preheat broiler.
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.
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.
Yield: 8 servings (serving size: 1/4 cup guacamole and about 3/4 cup chips).
NUTRITIONAL INFORMATION: CALORIES 179 (38% from fat); FAT 7.5g (sat 1.3g, mono 4.1g, poly1.5g); PROTEIN 3.6g; CARB 27g; FIBER 4.8g; CHOL 2mg; IRON 1mg; SODIUM280mg; CALC 57mg
