Eosinophilic Esophagitis Friendly Gluten Free Roasted Poblano Guacamole Plate
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Learn more →Ingredients
4 servings
For the roasted poblano
- 2 poblano peppers
- 1 tsp olive oil
For the guacamole
- 3 ripe avocados
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 1 clove garlic, minced
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp ground cumin
For serving
- gluten free tortilla chips, for serving
- lime wedges, for serving (optional)
Instructions
- 1
Position an oven rack 4–5 inches from the broiler element and preheat the broiler to high. Rub the poblano peppers with the olive oil and place them on a baking sheet. Broil, turning every 3–4 minutes, until the skins are deeply charred and blistered on all sides, about 8–10 minutes total.
- 2
Transfer the charred poblanos to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 5 minutes. Peel away and discard the charred skins, then remove the stems and seeds. Finely dice the roasted flesh and set aside.
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