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Roasted Tomatillo, Jalapeño, and Poblano Guacamole

Yields8 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

 8 tomatillos
 1 poblano pepper
 1 jalapeño pepper
 4 garlic cloves, peeled
 1 tbsp olive oil
 4 avocados
 ½ red onion, diced
 ½ lime, juiced
 1 ½ tsp cumin
 1 ½ tsp salt
 ½ tsp cayenne pepper
 garnish with Cojita cheese and roasted and salted pepitas
1

Preheat oven to 400℉.

2

Place the tomatillos, poblano pepper, jalapeño pepper, and garlic on a baking sheet. Drizzle with the olive oil and roast for about 10-15 minutes. (You will need to remove the garlic before the other vegetables.) Once the vegetables are roasted and browned, remove from the oven and allow to cool until they are easy to touch. Peel the vegetable skins. Remove the seeds and chop the peppers. Chop the tomatillos. Mince the roasted garlic.

3

Place the chopped vegetables, avocados, and remaining ingredients in a large bowl and stir to combine. Garnish with the Cojita cheese and Pepitas.

Nutrition Facts

Servings 8