Roasted Chile Guacamole

1. 1

   Preheat your ovens broiler.

2. 2

   In an oven-safe baking dish or directly on the rack, broil the poblano pepper and Fresno chile until skin is blackened, about 10 minutes, turning halfway through.

3. 3

   Place the peppers in a room-temperature bowl and cover with plastic wrap to steam for 15 minutes.

4. 4

   When cool, peel away the skin and remove the stem and seeds.

5. 5

   Chop finely and set aside.

6. 6

   Scoop the avocado into a bowl.

7. 7

   Coarsely mash it with a fork.

8. 8

   Stir in the onion, jalapeno, lime juice, salt, cilantro and roasted chiles.

9. 9

   Serve with tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.