Roasted Garlic, Poblano, And Red Pepper Guacamole

Name: Roasted Garlic, Poblano, And Red Pepper Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450u00b0.
2
To prepare guacamole, wrap garlic cloves in foil; bake at 450u00b0 for 15 minutes or until soft. Let cool slightly; remove skins. Place garlic in a medium bowl; mash with a fork.
3
Preheat broiler.
4
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.
5
Reduce heat to 425u00b0.
6
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 425u00b0 for 10 minutes or until crisp and lightly browned, turning once. Cool 5 minutes. Serve with guacamole.
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374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Guacamole:, 6 garlic cloves, unpeeled, 1 medium red bell pepper, 1 medium poblano pepper, and more.

Yes, Roasted Garlic, Poblano, And Red Pepper Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!