Roasted-Poblano Guacamole with Garlic and Parsley

Ingredients

• 1.3 cups avocado ripe peeled mashed seeded ( 3)
• 7 cups baked tortilla chips 
• 3 tablespoons flat-leaf parsley fresh chopped
• 2  garlic cloves unpeeled
• 2 tablespoons juice of lime fresh
• 2 tablespoons parmesan cheese grated
• 6 ounces plum tomatoes 
• 6 ounces poblano chiles 
• 2 tablespoons radishes sliced
• 0.3 teaspoon salt 

Equipment

• food processor
• bowl
• baking sheet
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut poblanos in half lengthwise, and discard the seeds and membranes.
3. Place poblano halves (skin sides up), tomatoes, and garlic on a foil-lined baking sheet. Broil for 12 minutes or until poblanos are blackened, turning the tomatoes once.
4. Place the poblanos in a zip-top plastic bag, and seal.
5. Let stand 10 minutes. Peel poblanos, tomatoes, and garlic.
6. Place the poblanos and garlic cloves in a food processor, and pulse until coarsely chopped.
7. Combine the poblano mixture, tomato, avocado, parsley, juice, and salt in a bowl.
8. Sprinkle with cheese and radishes.
9. Serve with tortilla chips.