Roasted Garlic, Poblano, and Red Pepper Guacamole

Photo by Randy Mayor
Ingredients
- Cooking spray
- 1 ripe peeled avocado, seeded and coarsely mashed
- ¼ teaspoon kosher salt
- Guacamole:
- 2 teaspoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 6 (6-inch) corn tortillas, each cut into 8 wedges
- + 7 more ingredients
-
- 6 garlic cloves, unpeeled
- ¼ teaspoon kosher salt
- 1 medium poblano pepper
- ¼ cup finely chopped green onions
- Chips:
- 2 teaspoons fresh lime juice
- 1 medium red bell pepper
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...
You also might like
Roasted Red Pepper Rollups Recipe

Roasted Red Peppers with Garlic and Olive Oil Recipe

Sauteed Flank Steak with Arugula and Roasted Cauliflower and Red Peppers Recipe

Spicy Chicken with Poblano Peppers and Cheese Recipe

Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce Recipe

Fresh Corn Soup Topped with Roasted Corn Guacamole Recipe

Latkes with Ancho-Chile Salt and Watercress Guacamole Recipe

Best Wine Deals
-
$16.7916% offGalil Mountain Winery Cabernet-Shiraz Blend Shiraz Cabernet Kosher 2009
-
$34.9926% offWehlener Sonnenuhr Riesling Auslese 2009
Comments