pg 109 Mex
1. Preheat broiler. Arrange chile peppers in a large shallow baking pan. Broil 4 inches from heat for 6-8 mins or til chiles are charred, turning occasionally. Transfer chile peppers to a bowl and cover with plastic wrap; set aside for 10 mins or tuntil peppers are cool enough to handle. Remove & discard skin & seeds; chop peppers.
2. In a med saucepan cook onion & garlic in hot oil over med heat for 7-10 mins or til onion is tender. Season with salt and pepper. Stir in chopped poblanos.
3. In a blender combine poblano mixture, avocado and cilantro; blend until combined. Gradually add 3 cups water in a steady stream through hold in the lid, blending to make a sauce. Blend in lime juice.
Makes 3 1/2 cups
Per 1/3 cup: 99 cal; 7g carb; 3g fiber
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 97 | ||
Calories from Fat: 75 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 4mg | 0 % | |
Potassium 208.8mg | 5 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 3.3g | ||
Protein 1.1g | 2 % | |
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: 97
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