Roasted-Poblano Guacamole With Garlic And Parsley

• 2 poblano chiles (about 6 ounces)
• 2 plum tomatoes (about 6 ounces)
• 2 garlic cloves, unpeeled
• 1 1/3 cups ripe peeled avocado, seeded and coarsely mashed (about 3)
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 2 tablespoons grated queso anejo or Parmesan cheese
• 2 tablespoons sliced radishes
• 7 ounces baked tortilla chips (about 7 cups)

1. Preheat broiler.
2. Cut poblanos in half lengthwise, and discard the seeds and membranes. Place poblano halves (skin sides up), tomatoes, and garlic on a foil-lined baking sheet. Broil for 12 minutes or until poblanos are blackened, turning the tomatoes once. Place the poblanos in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel poblanos, tomatoes, and garlic.
3. Place the poblanos and garlic cloves in a food processor, and pulse until coarsely chopped. Combine the poblano mixture, tomato, avocado, parsley, juice, and salt in a bowl. Sprinkle with cheese and radishes. Serve with tortilla chips.

chiles, tomatoes, garlic, avocado, parsley, lime juice, salt, parmesan cheese, radishes, tortilla chips

Taken from www.myrecipes.com/recipe/roasted-poblano-guacamole-with-garlic-parsley (may not work)