Lunch: Roasted Garlic, Poblano, and Red Pepper Guacamole with Homemade Tortilla Chips Recipe | MyRecipes

Recipe by David Bonom 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.

Ingredients

6 garlic cloves, unpeeled
1 red bell pepper
1 poblano chile
1/4 cup finely chopped green onions
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1 ripe peeled avocado, coarsely mashed

Instructions

Preheat oven to 450 °.
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.

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