Nutrition per serving may change if servings are adjusted.
Roasted Poblano Guacamole
1 medium fresh poblano chile pepper (see Tip)
½ medium sweet onion, cut into ½-inch slices
2 small avocados, halved, seeded, and peeled
2 tablespoons lime juice
½ teaspoon ground cumin
¼ teaspoon salt
Spiced Tortilla Chips
6 (6 inch) corn tortillas
¼ teaspoon chili powder
Nonstick cooking spray
To prepare the Roasted Poblano Guacamole: Preheat oven to 425°F. Halve poblano pepper; remove seeds and membranes. (see Tip) Place onion slices and poblano pepper, cut sides down, on foil-lined baking sheet. Roast in oven about 20 minutes or until poblano skin and onion are lightly charred. Wrap peppers in the foil and let stand for 20 to 30 minutes or until cool enough to handle. Peel off skin. Chop poblano and onion.
In a medium bowl mash avocados. Stir in poblano, onion, lime juice, cumin, and salt. Set aside.
To prepare the Spiced Tortilla Chips: Preheat oven to 400°F. Cut corn tortillas into wedges. Coat wedges lightly with nonstick cooking spray. Sprinkle with chili powder. Place on a baking sheet. Bake for 8 to 10 minutes or until crisp. Serve tortilla chips with the guacamole.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.