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Suggest a better description1. Heat broiler. On rimmed baking sheet, toss poblanos, garlic, jalapeno and onion with oil. broil, turning peppers once halfway through, until vegetables are deeply charred, 6-8 min. letcool, then use paper towel to remove any skins and seeds.
2. Transfer vegetables to blender along with avocados, cilantro, lime juice, 1/4 cup water and 1/2 tsp, salt and puree until smooth, adding 1-2 tbsp. more water if needed. Serve with Totchos if desired.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 198 | ||
Calories from Fat: 170 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 59.2mg | 2 % | |
Potassium 400.9mg | 11 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 3.7g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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