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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 2 servings | |
| Calories 388 | |
| Calories from Fat 269 | 69% |
| Total Fat 29.91g | 37% |
| Saturated Fat 4.35g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 1644mg | 47% |
| Total Carbs 32.65g | 9% |
| Dietary Fiber 17.3g | 58% |
| Sugars 9.39g | 6% |
| Protein 6.91g | 11% |
