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Roasted Poblano Guacamole with Garlic and Parsley Recipe

Roasted Poblano Guacamole with Garlic and Parsley Recipe

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Roasted Poblano Guacamole with Garlic and Parsley

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Ingredients

Count

Nutrition

1245

Calories

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Ingredients:

Serving

2 medium (about 6 oz) fresh poblano chiles
6 oz (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 tbsp chopped fresh flat-leaf parsley
3 medium-large (about 1 1/4 lb total) ripe avocadoes
salt
1 to 2 tbsp fresh lime juice
2 tbsp grated mexican queso anejo or other dry grating cheese , such as romano or parmesan
a few slices of radish for garnish

Directions:

The poblanos, tomatoes, and garlic: Lay the poblanos, tomatoes, and garlic on a baking sheet and set 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered, and blackened in spots and the garlic is soft, 12 to 13 minutes. Place the chiles in a bowl, cover with a towel, and let stand for 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods, and seeds; rinse quickly to remove any stray seeds and bits of char. When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic. In a mortar or food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place in a large bowl. Chop the roasted tomatoes (for this recipe, it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.
Finishing the guacamole: Cut the avocado lengthwise in half around the pit, twist the halves apart and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors. Cover with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.
To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud with radish slices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1245.06 Kcal (5213 kJ)
Calories from fat	968.75 Kcal
		% Daily Value*
Total Fat	107.64g	166%
Cholesterol	8.67mg	3%
Sodium	154.31mg	6%
Potassium	3808.84mg	81%
Total Carbs	83.79g	28%
Sugars	13.19g	53%
Dietary Fiber	49.71g	199%
Protein	19.57g	39%
Vitamin C	107.2mg	179%
Iron	7.2mg	40%
Calcium	171.8mg	17%

Amount Per 100 g
Calories	134.32 Kcal (562 kJ)
Calories from fat	104.51 Kcal
		% Daily Value*
Total Fat	11.61g	166%
Cholesterol	0.94mg	3%
Sodium	16.65mg	6%
Potassium	410.9mg	81%
Total Carbs	9.04g	28%
Sugars	1.42g	53%
Dietary Fiber	5.36g	199%
Protein	2.11g	39%
Vitamin C	11.6mg	179%
Iron	0.8mg	40%
Calcium	18.5mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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