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Ingredients
2 fresh green poblano chilies
2 ripe avocados, peeled and sliced
2 tablespoons lime juice
½ teaspoon salt
1 medium red tomato, peeled, seeded and chopped
Nutritional analysis per serving
13 grams carbs; 177 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 7 grams fiber; 301 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
Delicious! Served with eggs & corn chips for brunch.
This was delicious as written! Thank you for including it in the Cooking app.
Added toasted cumin & coriander seeds