Personal

Car Stuff

Extras

Roasted Garlic, Poblano, and Red Pepper Guacamole with Homemade Tortilla Chips

When storing this guacamole, press plastic wrap against its surface to keep it from turning brown. You can use it to liven up a turkey sandwich or as ... more»
From: David Bonom, Cooking Light Gluten-Free Cookbook, Oxmoor House 2011
SERVES 8 (serving size: 2 1/2 tablespoons guacamole and 6 chips)

Guacamole:
6 garlic cloves, unpeeled
1 red bell pepper
1 poblano chile
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, 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

1. Preheat oven to 450°.

2. To prepare guacamole, wrap garlic cloves in foil; bake at 450° for 15 minutes or until soft. Let cool slightly; remove skins and discard. Place garlic in a medium bowl; mash with a fork.

3. Preheat broiler.

4. Cut bell pepper and poblano 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 to mashed garlic; stir well.

5. Reduce oven temperature to 425°.

6. To prepare chips, combine tortilla wedges, 2 teaspoons juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Arrange 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.

Note: When garlic is roasted, its flavor mellows to nutty and slightly sweet, and it softens into a spread that has the consistency of butter. Squeeze the roasted cloves to remove the garlic pulp.