Poblano Guacamole
Updated June 14, 2023
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2fresh green poblano chilies
- 2ripe avocados, peeled and sliced
- 2tablespoons lime juice
- ½teaspoon salt
- 1medium red tomato, peeled, seeded and chopped
Nutritional analysis per serving (4 servings)
177 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 3 grams protein; 301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Roast the poblano chilies under a broiler, turning as they get charred. Place them in a closed plastic bag to steam for five minutes. Peel off their skins under cold running water.
- Step 2
Split the chilies lengthwise and remove stems and seeds. Place them in a blender or food processor along with the avocados, lime juice and salt and pulse until smooth. Pour into a bowl and stir in the salt and tomatoes. Adjust seasoning. Serve immediately.
Private Notes
Comments
Delicious! Served with eggs & corn chips for brunch.
This was delicious as written! Thank you for including it in the Cooking app.
Added toasted cumin & coriander seeds