Goat Cheese And Roasted Poblano Guacamole

1. 1

   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.

2. 2

   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.

3. 3

   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!

No nutritional information available.

No additional tips available.