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Author Notes: I had a fantastic guacamole at one point when I was home visiting my parents at a place in Cleveland. They served up some awesome guacamole with goat cheese and I knew I had to come up with my own version. I started making this one a while back, but recently served it up at a BBQ. It was a hit. The goat cheese is an unexpected, creamy delight and goes well with the roasted poblano. - Brussels Sprouts for Breakfast
Makes enough for a party!
- 4 soft (but not too soft) avocados (remove skin and pit)
- 1 charred poblano pepper (remove seeds and stem)
- 3/4 cup crumbled goat cheese
- 1 1/2 limes (juice)
- 1/2 cup cilantro leaves (rough chop)
- 1 clove garlic (minced finely)
- 1 teaspoon sea salt
- Over a gas flame, or in a broiler, char the skin on the poblano. Turn so that each side of the skin is charred. Takes about 8 minutes. Set aside to cool in a bowl covered with plastic wrap for about 5 minutes. Remove the seeds (depending on your heat tolerance). Keep the charred skin. Chop up into little pieces.
- Cut avocados in half, remove the pit and scoop the avocado into a medium size mixing bowl. Discard the skins. Immediately squeeze the lime juice over the avocados to avoid any browning.
- Add cilantro, garlic, poblano and salt. Stir together with a metal spoon until creamy, but still has lumps for texture. Add the crumbed goat cheese last and fold in. Simple and delicious!
- This recipe was entered in the contest for Your Best Avocados
- This recipe was entered in the contest for Your Best Picnic Dish
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