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
enough for a party!
soft (but not too soft) avocados (remove skin and pit)
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!