Roasted-Poblano Guacamole with Garlic and Parsley

Roasted-Poblano Guacamole with Garlic and Parsley
Photo by Becky Luigart-Stayner

Ingredients

  • 1 1/3 cups ripe peeled avocado, seeded and coarsely mashed (about 3)
  • 2 tablespoons grated queso añejo or Parmesan cheese
  • 2 tablespoons grated queso añejo or Parmesan cheese
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 plum tomatoes (about 6 ounces)
  • 7 ounces baked tortilla chips (about 7 cups)
  • ¼ teaspoon salt
  • + 13 more ingredients
    • 2 tablespoons fresh lime juice
    • 2 poblano chiles (about 6 ounces)
    • 2 garlic cloves, unpeeled
    • 1 1/3 cups ripe peeled avocado, seeded and coarsely mashed (about 3)
    • 2 plum tomatoes (about 6 ounces)
    • 7 ounces baked tortilla chips (about 7 cups)
    • 2 tablespoons sliced radishes
    • 2 poblano chiles (about 6 ounces)
    • 2 tablespoons fresh lime juice
    • 2 tablespoons sliced radishes
    • ¼ teaspoon salt
    • 2 garlic cloves, unpeeled
    • 3 tablespoons chopped fresh flat-leaf parsley

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 ...

View full recipe at My Recipes

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