Roasted Vegetable Guacamole

Baking sheet, broiler, tongs, bowl, food processor, cutting board, knife

Ingredients

• 2 medium, fresh poblano chiles
• 1 medium tomato
• 2 cloves garlic, unpeeled
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 medium-large ripe avocados
• Salt, to taste
• 1-2 tablespoons fresh lime juice
• 2 tablespoons grated Mexican cheese (e.g. queso añejo, cotija, Parmesan, or Romano)

Directions

1. Place the poblanos, tomato, and unpeeled garlic on a baking sheet. Position the sheet about 4 inches below a hot broiler. Roast for 12-13 minutes, turning every couple of minutes, until the chiles and tomato are blistered and soft, and the garlic is tender. 
2. Transfer the roasted poblanos to a bowl, cover with a towel, and steam for 5 minutes. Peel off the charred skin, remove the stems and seeds, and rinse briefly. 
3. Peel the tomato and garlic once cool. 
4. In a food processor, pulse the roasted garlic and poblanos into a coarse puree. Transfer to a large bowl.
5. Chop the roasted tomato and add it to the bowl along with the parsley. 
6. Halve the avocados, remove the pits, and scoop the flesh into the bowl. Using the back of a large spoon, coarsely mash the mixture.
7. Add salt to taste and enough lime juice to brighten the flavors. Cover with plastic wrap, pressing it directly onto the surface to prevent browning. Refrigerate until ready to use.
8. Just before serving, sprinkle with grated cheese and pomegranate seeds. 
9. Serve with sliced vegetables or tortilla chips. (10 tortilla chips = 12g carbohydrates)

Nutrition Information (per 1 serving)