Ingredients:
- 2 jalapeno peppers, stemmed , halved lengthwise and seeded
- 1/2 cup john salley's garlic-chipotle sauce
Directions:
- Preheat oven to 450ºF.
- Line a baking sheet with foil.
- In a large mixing bowl, toss corn, jalapeños and onion with oil then spread evenly out onto the baking sheet.
- Transfer to the oven and roast for 15-20 minutes, until vegetables are lightly browned.
- When cool, peel the jalapeños, if desired, then finely chop them with the onion. Reserve them with the roasted corn.
- In a large mixing bowl, coarsely mash avocados with lime juice. Stir in the roasted vegetables, cilantro and Garlic Chipotle Sauce, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.54 Kcal (835 kJ) | ||
| Calories from fat | 126.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.06g | 22% | |
|---|---|---|---|
| Sodium | 8.1mg | 0% | |
| Potassium | 492.68mg | 10% | |
| Total Carbs | 17.67g | 6% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 6.2g | 25% | |
| Protein | 2.93g | 6% | |
| Vitamin C | 19.8mg | 33% | |
| Iron | 0.7mg | 4% | |
| Calcium | 15.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 145.62 Kcal (610 kJ) | ||
| Calories from fat | 92.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.26g | 22% | |
|---|---|---|---|
| Sodium | 5.91mg | 0% | |
| Potassium | 359.55mg | 10% | |
| Total Carbs | 12.89g | 6% | |
| Sugars | 1.41g | 8% | |
| Dietary Fiber | 4.52g | 25% | |
| Protein | 2.14g | 6% | |
| Vitamin C | 14.5mg | 33% | |
| Iron | 0.5mg | 4% | |
| Calcium | 11.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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