Roasted-Poblano Guacamole With Garlic And Parsley

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2 poblano chiles (about 6 ounces)

2 plum tomatoes (about 6 ounces)

2 garlic cloves, unpeeled

1 1/3 cups ripe peeled avocado, seeded and coarsely mashed (about 3)

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons fresh lime juice

1/4 teaspoon salt

2 tablespoons grated queso aƱejo or Parmesan cheese

2 tablespoons sliced radishes

7 ounces baked tortilla chips (about 7 cups)

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