Roasted Garlic, Poblano, and Red Pepper Guacamole

Roasted Garlic, Poblano, and Red Pepper Guacamole
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon kosher salt
  • 1 ripe peeled avocado, seeded and coarsely mashed
  • Cooking spray
  • 6 garlic cloves, unpeeled
  • 6 (6-inch) corn tortillas, each cut into 8 wedges
  • ¼ cup finely chopped green onions
  • 2 tablespoons chopped fresh cilantro
  • + 7 more ingredients
    • 2 teaspoons fresh lime juice
    • 1 medium red bell pepper
    • 1 medium poblano pepper
    • Guacamole:
    • ¼ teaspoon kosher salt
    • 2 teaspoons fresh lime juice
    • Chips:

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. Place garlic in a medium bowl; mash with a fork. Preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, s...

View full recipe at My Recipes

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