Roasted Garlic Guacamole

8 faves
More from this source
Martha Stewart


Add a comment


6 cloves garlic, unpeeled

6 medium-large ripe avocados (about 2 1/2 pounds)

1/2 cup coarsely chopped fresh cilantro leaves

2 tablespoons freshly squeezed lime juice, plus more if necessary

Coarse salt

1 1/2 to 2 pounds tortilla chips or 2 baguettes, sliced on the bias into 1/4-inch-thick slices, brushed with olive oil and toasted

3/4 cup Mexican queso fresco or queso anejo, for serving

3/4 cup toasted pumpkin seeds, for serving

3/4 cup coarsely crumbled chicharron (Mexican crisp-fried pork rind) or 1/2 cup crumbled crisp bacon (from 2 to 3 medium-thick bacon slices), for serving

You might also like

California Guacamole
Wolfgang Puck
Cheese Quesadillas With Fresh Guacamole
SHAPE Magazine
Roasted Garlic, Poblano, And Red Pepper Guacamole
Cooking Light
Bacon Guacamole Salsa (Guaca-Salsa)
Marla Meridith
Roasted Garlic Guacamole
Apron Strings
Roasted Garlic Guacamole
Once Upon A Chef
Roasted Garlic Guacamole & Serrano Ham On Toast
The Londoner
Roasted Garlic Guacamole With Help-Yourself Gar...
Eating Well
Lentil Burritos
Southern Living
Roasted Garlic, Poblano, And Red Pepper Guacamo...
My Recipes