Roasted Garlic, Poblano, and Red Pepper Guacamole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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When storing this guacamole, press plastic wrap against its surface to help keep it from oxidizing and turning brown. You can use it to liven up a turkey sandwich or as a condiment in a vegetable wrap. If time is tight, you can serve the guacamole with store-bought baked tortilla chips. Ingredients:
6 garlic cloves, unpeeled |
1 medium red bell pepper |
1 medium poblano pepper |
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, seeded and coarsely mashed |
chips |
6 (6-inch) corn tortillas, each cut into 8 wedges |
2 teaspoons fresh lime juice |
1/4 teaspoon kosher salt |
cooking spray |
Directions:
1. Preheat oven to 450°.
2. To prepare guacamole, wrap garlic cloves in foil; bake at 450° for 15 minutes or until soft. Let cool slightly; remove skins. Place garlic in a medium bowl; mash with a fork.
3. Preheat broiler.
4. Cut peppers 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 (through avocado) to mashed garlic; stir well.
5. Reduce heat to 425°.
6. To prepare chips, combine tortilla wedges, 2 teaspoons juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Arrange the 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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