Roasted Garlic, Poblano, and Red Pepper Guacamole

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.

Yield: 8 servings (serving size: 2 1/2 tablespoons guacamole and 6 chips)

Ingredients

• 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  (6-inch) corn tortillas, each cut into 8 wedges
• 2  teaspoons  fresh lime juice
• 1/4  teaspoon  kosher salt
• Cooking spray

Preparation

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.

Nutritional Information

Calories:

87 (38% from fat)

Fat:

3.7g (sat 1g,mono 1.9g,poly 0.8g)

Protein:

2.1g

Carbohydrate:

13.2g

Fiber:

3.1g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

151mg

Calcium:

40mg