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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!
soft (but not too soft) avocados (remove skin and pit)
charred poblano pepper (remove seeds and stem)
cup crumbled goat cheese
cup cilantro leaves (rough chop)
clove garlic (minced finely)
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