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Roasted Poblano and Tomatillo Guacamole

Roasted Poblano and Tomatillo Guacamole
This Recipe Is:

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WebMD Recipe from Foodily.com

Ingredients
  • leek, cut into about 2 inch pieces and drizzled with a bit of olive oil
  • poblano peppers, cut into about 2 inch pieces and drizzled with a bit of olive oil
  • white onion, cut into about 2 inch pieces and drizzled with a bit of olive oil
  • 4-6 cups
    tomatillos, husked, cut into about 2 inch pieces and drizzled with a bit of olive oil
  • avocados, diced
  • 1/2 bunch
    cilantro
  • lime, juiced
  •  
    tortilla chips, baked, for serving
Instructions
  1. Roast 1 leek, 2 poblano peppers, 1 white onion and 4-6 cups of tomatillos (all cut into about 2 inch pieces and drizzled with a bit of olive oil) at 350°F for about 15 minutes.
  2. Process roasted veggies with the juice of one lime and let cool.
  3. Add 3 avocados and 1/2 bunch cilantro and pulse until combined.
  4. Serve with tortilla chips.
Nutritional Information

Makes: 7 servings
  • Calories282
  • Carbohydrates22.6 g
  • Cholesterol0 mg
  • Fat21.7 g
    • Saturated fat48 mg
  • Sodium48 mg
  • Protein4 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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