Poblano Guacamole Recipes

ROASTED POBLANO GUACAMOLE WITH GARLIC AND PARSLEY

Roasted Poblano Guacamole with Garlic and Parsley image

Provided by Food Network

Yield Makes 2 1/2 cups, serving 6 as

Number Of Ingredients 9

Ingredients

2 medium (about 6 ounces) fresh poblano chiles
6 ounces (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 tablespoons chopped fresh flat-leaf parsley
3 medium-large (about 1 1/4 pounds total) ripe avocadoes
Salt
1 to 2 tablespoons fresh lime juice
2 tablespoons grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
A few slices of radish for garnish

Steps:

The poblanos, tomatoes, and garlic: Lay the poblanos, tomatoes, and garlic on a baking sheet and set 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered, and blackened in spots and the garlic is soft, 12 to 13 minutes. Place the chiles in a bowl, cover with a towel, and let stand for 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods, and seeds; rinse quickly to remove any stray seeds and bits of char. When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic. In a mortar or food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place in a large bowl. Chop the roasted tomatoes (for this recipe, it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.
Finishing the guacamole: Cut the avocado lengthwise in half around the pit, twist the halves apart and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors. Cover with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.
To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud with radish slices.

POBLANO GUACAMOLE

Poblano Guacamole image

Provided by Molly O'Neill

Categories easy, quick, condiments

Time 45m

Yield 1 cup

Number Of Ingredients 5

Ingredients

2 fresh green poblano chilies
2 ripe avocados, peeled and sliced
2 tablespoons lime juice
1/2 teaspoon salt
1 medium red tomato, peeled, seeded and chopped

Steps:

Roast the poblano chilies under a broiler, turning as they get charred. Place them in a closed plastic bag to steam for five minutes. Peel off their skins under cold running water.
Split the chilies lengthwise and remove stems and seeds. Place them in a blender or food processor along with the avocados, lime juice and salt and pulse until smooth. Pour into a bowl and stir in the salt and tomatoes. Adjust seasoning. Serve immediately.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 3 grams

CHICKEN AND POBLANO QUESADILLAS WITH GUACAMOLE

Chicken and Poblano Quesadillas With Guacamole image

An appetizer recipe I found in my Weber's Charcoal Grilling cookbook that plan to try soon!! Time doesn't include the 3 hour marinating of the chicken. I haven't tried this recipe yet, but plan to grill some onions, along with the chicken and chiles.

Provided by diner524

Categories Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 large garlic cloves
1 jalapeno pepper, stem removed
1 cup tightly packed fresh basil leaf
3 tablespoons extra virgin olive oil
2 tablespoons tequila
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 large boneless skinless chicken breast halves (about 8 oz. each)
2 Hass avocadoes, pitted and skins removed
1 tablespoon fresh lime juice
2 medium garlic cloves
1/4 teaspoon kosher salt
1 tablespoon finely chopped fresh cilantro
1/8 teaspoon fresh ground black pepper
2 medium poblano chiles, stems removed
4 flour tortillas (10 inches)
2 cups grated monterey jack cheese

Steps:

In a food processor, mince the garlic and jalapeno. Add the remaining paste ingredients, process until smooth. Smear the paste on all sides of the chicken breasts. Cover and refrigerate for 3 to 4 hours.
In a medium bowl, mash the avocado with the back of a fork and immediately add the lime juice; mix well. Roughly chop the garlic,
then sprinkle the salt over the garlic and, using the side of a knife, crush the garlic with the salt until you create smooth paste. Add the
garlic mixture, cilantro, and pepper to the bowl. Mix well.
Grill the chicken breasts over direct medium heat (350°F to 450°F), until the juices run clear and meat is opaque in the center, 10 to
15 minutes, turning once and swapping their positions as needed for even cooking. At the same time, grill the poblano chiles over direct medium heat until evenly charred on all sides, 7 to 9 minutes, turning as
needed. Remove from the grill and allow to cool. Cut the chicken breasts into thin slices. Peel away the charred skins from the chiles; roughly chop the flesh.
Lay the tortillas a single layer on a work surface. Evenly divide the chicken, chiles, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. Grill the quesadillas over direct medium heat until well marked
and the cheese has melted, 4 to 6 minutes, turning once and swapping their positions as needed for even cooking. Allow the quesadillas to cool for a minute or two before cutting into wedges.
Serve warm with the guacamole spooned on the top of each wedge.

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