Using a food processor, grind together the onions, jalapeno, poblano, cilantro and salt and pulse until it resembles a paste, then set aside.
Cut the avocado in half, remove the seed, and scoop out the flesh in a separate bowl. Add the chile paste to the avocado and mash with a fork. Add the tomato, onion, cilantro, and lime juice, mixing to a thick, smooth consistency.
Heat 2 large flour tortillas in a pan until warmed through and very pliable. Cut into quarters.
To serve: Spoon some guacamole into one of the tortilla quarters, dollop with sour cream, salsa, or some chopped cilantro or scallion.
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Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
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