Roasted Poblano Guacamole with Spiced Tortilla Chips

To prepare the Roasted Poblano Guacamole: Preheat oven to 425 degrees 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 degrees 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.