Roasted Garlic, Poblano, and Red Pepper Guacamole

Yield: 8 servings (serving size: 2 1/2 tablespoons guacamole and 6 chips)
Source: Cooking Light - May 2006
CL Comments: When storing this guacamole, press plastic wrap against its surface to help keep it from oxidizing and turning brown. You can use it to liven up a turkey sandwich or as a condiment in a vegetable wrap. If time is tight, you can serve the guacamole with store-bought baked tortilla chips.
Amy's Comments: This recipe is a little time intensive with all the roasting - definitely not hard, though! VERY flavorful - if you like the ‘stuff’ in it, you will love this!! (PS: I did not make the chips!)


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

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. 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.
  5. Add peppers, onions, and next 4 ingredients (through avocado) to mashed garlic; stir well.
  6. Reduce heat to 425°.
  7. 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 425 for 10 minutes or until crisp and lightly browned, turning once. Cool 5 minutes. Serve with guacamole.


Healthy Units: 1 per serving
CALORIES 87 (38% from fat); FAT 3.7g (sat 1g,mono 1.9g,poly 0.8g); PROTEIN 2.1g; CHOLESTEROL 0.0mg; CALCIUM 40mg; SODIUM 151mg; FIBER 3.1g; IRON 0.4mg; CARBOHYDRATE 13.2g

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