Best 3 Roasted Poblano Guacamole With Garlic And Parsley Recipes
**Roasted Poblano Guacamole with Garlic and Parsley: A Culinary Symphony of Flavors**
Indulge in a tantalizing culinary journey with ourRoasted Poblano Guacamole with Garlic and Parsley, a symphony of flavors that will captivate your taste buds. This delectable dip, crafted with roasted poblano peppers, creamy avocado, zesty garlic, and vibrant parsley, promises an explosion of textures and flavors. Whether you're seeking a quick and easy appetizer for your next gathering, a flavorful addition to your taco night spread, or a vibrant dip to complement your favorite chips, this roasted poblano guacamole is an absolute delight. With its versatility and crowd-pleasing appeal, it's a culinary masterpiece that will leave you craving more.
**Additional Recipe Highlights:**
- **Pico de Gallo:**
- A vibrant and refreshing salsa made with chopped tomatoes, onions, cilantro, and jalapeños.
- **Salsa Verde:**
- A zesty and herbaceous sauce bursting with flavors, created using fresh tomatillos, cilantro, and jalapeños.
- **Sour Cream:**
- A classic and creamy condiment, adding a tangy and cooling element to balance the heat of the guacamole.
ROASTED POBLANO QUESADILLAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the broiler to high.
- Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
- Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
ROASTED GARLIC, POBLANO, AND RED PEPPER GUACAMOLE
Great recipe I got out of Cooking Light magazine. When storing, press plastic wrap against its surface to keep the dip from oxidizing and turning brown. Great as a spread on sandwiches or alone as a dip.
Provided by justtakealook82
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Wrap garlic cloves in foil, bake at 450°F for 15 minutes or until soft. Let cool slightly, remove skins. Place garlic in a medium bowl, mash with fork.
- Preheat broiler.
- Cut peppers in half lengthwise, discard seeds and membranes. Brush olive oil on peppers. Place pepper halves, skin sides up, on a foil lined baking sheet, flatten with hand.
- Broil 15 minutes or until blackened, turning frequently. Place in a zip-top bag, seal. Let stand 10 minutes. Peel and finely chop.
- Add peppers, onions, and next 4 ingredients to mashed garlic, stir well.
Nutrition Facts : Calories 54.8, Fat 3.9, SaturatedFat 0.6, Sodium 58.5, Carbohydrate 5.2, Fiber 2.6, Sugar 0.9, Protein 1.1
POBLANO GUACAMOLE
Provided by Molly O'Neill
Categories easy, quick, condiments
Time 45m
Yield 1 cup
Number Of Ingredients 5
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 3 grams
Tips:
- To roast the poblano peppers, place them directly over a gas flame or under a broiler until the skins are blackened. Then, place the peppers in a paper bag or bowl covered with plastic wrap for 10 minutes to steam. This will make the skins easier to peel off.
- If you don't have a grill, you can also roast the poblano peppers in a 400 degree Fahrenheit oven for about 20 minutes, or until the skins are blackened.
- Once the poblano peppers are roasted, remove the stems and seeds. Then, chop the peppers into small pieces.
- To make the guacamole, simply combine the roasted poblano peppers, avocado, onion, garlic, parsley, lime juice, salt, and pepper in a bowl and mash until well combined.
- Serve the guacamole immediately with tortilla chips, vegetables, or your favorite Mexican dishes.
Conclusion:
Roasted Poblano Guacamole with Garlic and Parsley is a delicious and easy-to-make appetizer or snack. It's perfect for parties, potlucks, or simply enjoying at home. The roasted poblano peppers give the guacamole a smoky flavor, while the garlic and parsley add a savory and herbaceous touch. This guacamole is sure to be a hit with everyone who tries it.
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