Roasted Garlic, Poblano, and Red Pepper Guacamole

Name: Roasted Garlic, Poblano, and Red Pepper Guacamole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 ripe peeled avocado, seeded and coarsely mashed; 6 6-inchs (6-inch) corn tortillas, each cut into 8 wedges; 2 Tbsps chopped fresh cilantro; 6 garlic cloves, unpeeled; 59 milliliters finely chopped green onions; 0 teaspoons kosher salt; 2 teaspoons fresh lime juice; 1 medium poblano pepper; 1 medium red bell pepper

Roasted Garlic, Poblano, and Red Pepper Guacamole might be just the hor d'oeuvre you are searching for. One serving contains 95 calories, 2g of protein, and 4g of fat. This recipe serves 8. It is a good option if you're following a gluten free and vegan diet. If you have lime juice, corn tortillas, green onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 45

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Oven

To prepare guacamole, wrap garlic cloves in foil; bake at 450 for 15 minutes or until soft.

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Whole Garlic Cloves

Guacamole

Wrap

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Oven

Aluminum Foil

Let cool slightly; remove skins.

Place garlic in a medium bowl; mash with a fork.

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Garlic

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Bowl

Preheat broiler.

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Broiler

Cut peppers in half lengthwise; discard seeds and membranes.

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Peppers

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened, turning frequently.

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Pepper

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Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

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Ziploc Bags

Let stand 10 minutes. Peel and finely chop.

Add peppers, onions, and next 4 ingredients (through avocado) to mashed garlic; stir well.

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Avocado

Peppers

Garlic

Onion

Reduce heat to 42

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.

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Cooking Spray

Tortilla

French Fries

Juice

Salt

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Baking Sheet

Bowl

Bake at 425 for 10 minutes or until crisp and lightly browned, turning once. Cool 5 minutes.

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Oven

Serve with guacamole.

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Guacamole

Equipment

Ingredients

Servings:

ripe peeled avocado, seeded and coarsely mashed 66-inchs

(6-inch) corn tortillas, each cut into 8 wedges 2Tbsps

chopped fresh cilantro 6

garlic cloves, unpeeled 59milliliters

finely chopped green onions 0teaspoons

kosher salt 2teaspoons

fresh lime juice 1medium

poblano pepper 1medium

red bell pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.