Tomatillo-Poblano Guacamole

In this lightened version of guacamole, tomatillo puree replaces some of the rich avocado, adding a bit of sweetness and tang; roasted poblano contributes a little heat. Stretching the recipe with roasted peppers, cherry or grape tomatoes, or diced jicama, mango or papaya would lighten it even more. This dip deserves the best homemade, oven-baked tortilla chips: Cut stacked corn tortillas into wedges, spray or brush them lightly with oil, then bake at 375° until curled and crisp.

• TOTAL TIME: 30 minutes

• SERVINGS: 6 One Serving: 117 cal, 15 gm fat, 2.3 gm sat fat, 11 gm carb, 5.5 gm fiber

INGREDIENTS

• 1 large poblano chile

• 4 medium tomatillos, husked

• 1 small onion, minced

• 1 garlic clove, minced

• 1/4 cup chopped cilantro, plus 1 tablespoon leaves for garnish

• 1 tablespoon fresh lime juice

• 3 Hass avocados, diced

• Salt and freshly ground pepper

• Baked tortilla chips, for serving

PREPARATION

1. Preheat the broiler. Put the poblano on a baking sheet and broil as close to the heat source as possible, turning once, until charred all over, about 4 minutes. Transfer the poblano to a small bowl, cover tightly with plastic wrap and let stand for 5 minutes. Rub the skin off of the chile with a paper towel and discard the stem and seeds. Cut the poblano into 1/4-inch dice. Transfer all but 1 tablespoon to a medium bowl.

2. In a metal baking pan, broil the tomatillos, turning once, until lightly browned, about 3 minutes. Transfer the tomatillos to a food processor and puree.

3. Add the tomatillo puree to the diced poblano along with the onion, garlic, chopped cilantro, lime juice and half of the avocado; mash well with a fork. Add the remaining avocado and mash lightly. Season with salt and pepper. Transfer the guacamole to a serving bowl and top with the reserved 1 tablespoon of diced poblano and the cilantro leaves. Serve right away with baked tortilla chips.