Lunch: 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, almo

Ingredients

2 poblano chiles (about 6 ounces)
2 plum tomatoes (about 6 ounces)
2 garlic cloves, unpeeled
1 1/3 cups ripe peeled avocado, seeded and coarsely mashed (about 3)
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lime juice
1/4 teaspoon salt
2 tablespoons grated queso añejo or Parmesan cheese
2 tablespoons sliced radishes
7 ounces baked tortilla chips (about 7 cups)

Instructions

Preheat broiler.
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.

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