Tomatillo-Poblano Guacamole

Name: Tomatillo-Poblano Guacamole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 servings Baked tortilla chips, for serving; 59 milliliters chopped cilantro, plus 1 tablespoon leaves for garnish; 1 garlic clove, minced; 3 Hass avocados, diced; 1 Tbsp fresh lime juice; 1 small onion, minced; 1 large poblano chile; 6 servings Salt and freshly ground pepper; 4 mediums tomatillos, husked

Tomatillo-Poblano Guacamole might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 6g of protein, 17g of fat, and a total of 297 calories. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, cilantro, lime juice, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free and vegan diet. It is a reasonably priced recipe for fans of Mexican food.

Instructions

Preheat the broiler.

Equipment you will use

Broiler

Put the poblano on a baking sheet and broil as close to the heat source as possible, turning once, until charred all over, about 4 minutes.

Ingredients you will need

Poblano Pepper

Equipment you will use

Baking Sheet

Transfer the poblano to a small bowl, cover tightly with plastic wrap and let stand for 5 minutes. Rub the skin off of the chile with a paper towel and discard the stem and seeds.

Ingredients you will need

Poblano Pepper

Chili Pepper

Seeds

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Paper Towels

Bowl

Cut the poblano into 1/4-inch dice.

Ingredients you will need

Poblano Pepper

Transfer all but 1 tablespoon to a medium bowl.

Equipment you will use

Bowl

In a metal baking pan, broil the tomatillos, turning once, until lightly browned, about 3 minutes.

Ingredients you will need

Tomatillos

Equipment you will use

Baking Pan

Transfer the tomatillos to a food processor and puree.

Ingredients you will need

Tomatillos

Equipment you will use

Food Processor

Add the tomatillo puree to the diced poblano along with the onion, garlic, chopped cilantro, lime juice and half of the avocado; mash well with a fork.

Ingredients you will need

Lime Juice

Tomatillos

Cilantro

Avocado

Poblano Pepper

Garlic

Onion

Add the remaining avocado and mash lightly. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Avocado

Transfer the guacamole to a serving bowl and top with the reserved 1 tablespoon of diced poblano and the cilantro leaves.

Ingredients you will need

Fresh Cilantro

Guacamole

Poblano Pepper

Equipment you will use

Bowl

Serve right away with baked tortilla chips.

Ingredients you will need

Baked Tortilla Chips

Equipment

Ingredients

Servings:

6servings

Baked tortilla chips, for serving 59milliliters

chopped cilantro, plus 1 tablespoon leaves for garnish 1

garlic clove, minced 3

Hass avocados, diced 1Tbsp

fresh lime juice 1small

onion, minced 1large

poblano chile 6servings

Salt and freshly ground pepper 4mediums

tomatillos, husked

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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. One wine you could try is EnRoute Winery Les Pommiers Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 62 dollars.