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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Skinny Guacamole

Makes: 24 servings
Serving size: 2 tablespoons Yield: 3 cups
Prep 25 mins Roast 425° 20 mins Stand 15 mins
Skinny Guacamole
Ingredients
  • 2  medium  green sweet peppers
  • 2  medium  fresh poblano chile peppers
  • 1  bulb  garlic
  • 1/2  teaspoon  olive oil
  • 2  medium  ripe avocados, halved, seeded, peeled, and cut up
  • 1  teaspoon  finely shredded lemon peel
  • 2  tablespoons  lemon juice
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  crushed red pepper
  • 2  roma tomatoes, seeded and chopped
Directions

1. Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. Quarter, stem, and seed the peppers.*Place pepper quarters, cut sides down, in the prepared pan. Cut off the top 1/2 inch of the garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle with oil. Bring foil up around bulb and fold edges together to loosely enclose. Place foil packet on the pan with the peppers.

2. Roast peppers and garlic for 20 to 30 minutes or until pepper skins are charred and garlic cloves feel soft. Bring foil up around pepper quarters and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, gently pull skins off pepper pieces and discard. When garlic head is cool enough to handle, squeeze garlic paste out of the individual cloves.

3. In a food processor combine roasted pepper quarters and the garlic paste. Cover and process until nearly smooth. Add avocados, lemon peel, lemon juice, salt, and crushed red pepper. Cover and process with several on-off turns until mixture is slightly chunky, scraping sides of bowl as needed. Transfer to a serving bowl; stir in tomatoes. Serve immediately or cover the surface with plastic wrap and chill for up to 1 hour.

From the Test Kitchen*
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Skinny Guacamole)
  • Servings Per Recipe 24,
  • cal. (kcal) 29,
  • Fat, total (g) 2,
  • carb. (g) 3,
  • Monosaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 1,
  • vit. A (IU) 146,
  • vit. C (mg) 35,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • sodium (mg) 51,
  • Potassium (mg) 121,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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