In this lightened version of guacamole, tomatillo puree replaces some of the rich avocado, adding a bit of sweetness and tang; roasted poblano contributes a little heat. Stretching the recipe with roasted peppers, cherry or grape tomatoes, or diced jicama, mango or papaya would lighten it even more. This dip deserves the best homemade, oven-baked tortilla chips: Cut stacked corn tortillas into wedges, spray or brush them lightly with oil, then bake at 375° until curled and crisp.
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1 large poblano chile
4 medium tomatillos, husked
1 small onion, minced
1 garlic clove, minced
1/4 cup chopped cilantro, plus 1 tablespoon leaves for garnish
1 tablespoon fresh lime juice
3 Hass avocados, diced
Salt and freshly ground pepper
Baked tortilla chips, for serving
How to Make It
Preheat the broiler. Put the poblano on a baking sheet and broil as close to the heat source as possible, turning once, until charred all over, about 4 minutes. Transfer the poblano to a small bowl, cover tightly with plastic wrap and let stand for 5 minutes. Rub the skin off of the chile with a paper towel and discard the stem and seeds. Cut the poblano into 1/4-inch dice. Transfer all but 1 tablespoon to a medium bowl.
In a metal baking pan, broil the tomatillos, turning once, until lightly browned, about 3 minutes. Transfer the tomatillos to a food processor and puree.
Add the tomatillo puree to the diced poblano along with the onion, garlic, chopped cilantro, lime juice and half of the avocado; mash well with a fork. Add the remaining avocado and mash lightly. Season with salt and pepper. Transfer the guacamole to a serving bowl and top with the reserved 1 tablespoon of diced poblano and the cilantro leaves. Serve right away with baked tortilla chips.
One Serving 117 cal, 15 gm fat, 2.3 gm sat fat, 11 gm carb, 5.5 gm fiber.
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