Makes about 4-6 servings. Difficulty
2 poblano peppers (about 6 oz. total) 2 medium tomatoes (about 6 oz. total), halved 2 garlic cloves, unpeeled 3 ripe avocados 1-1/2 Tablespoons parsley, chopped 1-1/2 Tablespoons cilantro, chopped 2 shallots, chopped 1 Tablespoon lime juice (or more to taste) Salt and freshly ground black pepper 2 Tablespoons Parmigiano Reggiano cheese, grated (plus more for garnish)
Preheat the broiler. Place the poblano peppers, tomatoes (cut side down) and garlic on a baking sheed lined with foil. Broil for about 10 minutes, rotating peppers periodically until peppers are browned on all sides. Set the tomatoes aside on a plate. Place the peppers and garlic in a bowl and cover tightly with plastic wrap. Let sit for 10 minutes. Peel the peppers, discarding the blackened skin, stem and seeds. Peel the garlic. Place the peppers and garlic in a food processor and pulse until coarsely chopped. Peel the tomatoes and coarsely chop.
In a medium bowl, mash the avocado with a fork. Add the roasted peppers, garlic and tomatoes to the avocados along with the shallots, parsely, cilantro and Parmigiano Reggiano cheese. Stir until just blended. Adjust seasonings to taste with salt and freshly ground black pepper and lime juice. Garnish with grated parmesan and cilantro. Serve with tortilla chips.