Roasted Garlic, Poblano, and Red Pepper Guacamole - 1 pt

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Roasted Garlic, Poblano, and Red Pepper Guacamole - 1

pt

Guacamole:

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 corn tortillas, (6-inch) each cut into 8 wedges

2 teaspoons fresh lime juice

1/4 teaspoon kosher salt

Cooking spray

 

 

 

 

 

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, 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.

 

Reduce heat to 425°.

 

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.

 

Yield: 8 servings (serving size: 2 1/2 tablespoons

guacamole and 6 chips)

 

CALORIES 87 (38% from fat); FAT 3.7g (sat 1g,mono

1.9g,poly 0.8g); PROTEIN 2.1g; CHOLESTEROL 0.0mg;

CALCIUM 40mg; SODIUM 151mg; FIBER 3.1g; IRON 0.4mg;

CARBOHYDRATE 13.2g

 

Source: Cooking Light, MAY 2006

Formatted by Chupa Babi: 09.01.07

 

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.

 

ChupaNote: I added 1 Tablespoon of harissa to heat it

up. You could use hot sauce if you like. Start with 1

teaspoon and work your way up! Added 1/2 cup finely

minced cilantro leaves for texture and taste.

 

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