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Recipe
Grill Roasted Green Chiles Stuffed With Guacamole Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1284g | |
| Calories 1104 | |
| Calories from Fat 741 | 67% |
| Total Fat 88.58g | 111% |
| Saturated Fat 12.88g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 4449mg | 127% |
| Total Carbs 85.49g | 23% |
| Dietary Fiber 48.7g | 162% |
| Sugars 22.46g | 15% |
| Protein 18.51g | 30% |
Ingredients Convert Measures
- 8 Anaheim or possibly long green chiles
- extra virgin olive oil
- 4 ripe haas avocados
- 4 ripe medium tomatoes, halved, seeded, and coarsely minced
- 1 small onion, finely minced
- 2 cloves garlic, chopped
- 3 small scallions (white and green parts), finely minced
- 3/4 c. minced fresh cilantro
- 3 Tbsp. lime juice
- 1 small jalapeno, seeded and finely minced
- kosher salt and freshly grnd black pepper
Directions
- Grill the chiles: Heat the grill or possibly broiler. Lightly brush the chiles with oil, grill on high heat till very blackened and blistered, turning frequently, about 15 min. Seal the chiles in a paper bag, or possibly foil, and allow them to steam 10 min. Peel away the skin being careful not to rip off the stem.
- With a paring knife, make a vertical slit from the top of each chile to about 1/2 inch from the tail and remove the seeds. Be sure to leave the ribs in, or possibly the flesh will come with them.
