Roasted Garlic, Poblano, and Red Pepper Guacamole

Ingredients

• 1  avocado ripe peeled mashed seeded
• 6 6-inch corn tortillas cut into 8 wedges ()
• 2 tablespoons cilantro leaves fresh chopped
• 6  garlic cloves unpeeled
• 0.3 cup green onions finely chopped
• 0.3 teaspoon kosher salt 
• 2 teaspoons juice of lime fresh
• 1 medium poblano pepper 
• 1 medium bell pepper red

Equipment

• bowl
• baking sheet
• oven
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat oven to 45
2. To prepare guacamole, wrap garlic cloves in foil; bake at 450 for 15 minutes or until soft.
3. Let cool slightly; remove skins.
4. Place garlic in a medium bowl; mash with a fork.
5. Preheat broiler.
6. Cut peppers in half lengthwise; discard seeds and membranes.
7. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened, turning frequently.
8. Place in a zip-top plastic bag; seal.
9. Let stand 10 minutes. Peel and finely chop.
10. Add peppers, onions, and next 4 ingredients (through avocado) to mashed garlic; stir well.
11. Reduce heat to 42
12. To prepare chips, combine tortilla wedges, 2 teaspoons juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Arrange the tortillas in a single layer on a baking sheet coated with cooking spray.
13. Bake at 425 for 10 minutes or until crisp and lightly browned, turning once. Cool 5 minutes.
14. Serve with guacamole.