Roasted-Poblano Guacamole with Garlic and Parsley

Ingredients

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

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 ...

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