Gluten Free Roasted Poblano Guacamole Plate
Smoky, creamy, and just the right amount of spicy, this roasted poblano guacamole is the kind of dip that makes people hover around the bowl. Broiling the poblanos until deeply charred and then steaming them to loosen the skins adds a rich, almost earthy depth that takes the whole thing well beyond your average avocado mash. Three ripe avocados get mashed with fresh lime juice, minced jalapeño, red onion, cilantro, garlic, and a touch of cumin before the diced roasted pepper gets folded in — every bite has something going on. Guacamole is naturally free of gluten, but the chip situation can be a real minefield at the store, which is why this recipe calls specifically for certified gluten free tortilla chips so the whole plate stays safe from start to finish. It serves four and comes together in well under half an hour, making it an easy win for a party spread, taco night, or honestly just a Tuesday snack. Squeeze an extra lime wedge over the top right before serving and watch it disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!