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ROASTED POBLANO AND TOASTED PECAN GUACAMOLE
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Rating

5 of 5 1

1 Ratings | 2 Comment(s)

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  • Preparation

    10 min

  • Cook Time

    15 min

  • Total Time

    25 min

Author: Chef Hugh Acheson
Recipe Provided By the California Avocado Commission and developed by a Featured Chef

I love guacamole and this version keeps it pretty simple with the great Southern addition of toasted pecans. The flavors all work really well together and when you hit that toasty goodness in the pecans it just plays up the rich, fresh flavors of the great California Avocados. Poblano peppers offer just enough heat to give us a zesty flavor yet still appeal to those shy of spiciness in food.

Ingredients

  • 1.500 1 ½ tsp.
    olive oil
  • 1.000 1
    fresh poblano chile
  • 0.333 ⅓ cup
    shelled pecans
  • 4.000 4
    ripe, Fresh California Avocados
  • 0.500 ½ cup
    minced sweet onion
  • 3.000 3 Tbsp.
    fresh lime juice
  • 0.250 ¼ cup
    chopped cilantro leaves
  • 1.000 1
    roma tomato, seeded and finely diced
  • 0.250 ¼ tsp.
    toasted and ground cumin seed
  • 1.000 1 tsp.
    kosher salt
  • 0.250 ¼ tsp.
    freshly ground pepper

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Instructions

  1. Preheat oven to 400 degrees F. Toss the pepper with a dash of olive oil and place the pepper in a small cast iron skillet; roast in the hot oven for 15 minutes. When thoroughly blistered and roasted place the hot pepper in a container with a lid and have the steam loosen the skin from the pepper. When the pepper is cool, peel, seed and core it. Dice into small dice and reserve.
  2. Toast the pecans by placing them in the same cast iron skillet that you used for the poblano. Toast them at the same 400 degrees F for about five minutes (but ovens can be erratic so keep a close eye on them.) Burning nuts is the most common error, even in professional kitchens. It just happens so fast. You are looking for a nice toasty pecan, not blackened. Cool and chop into smaller pieces and set aside.
  3. Slice the avocados in half lengthwise. Slice each half lengthwise again, gently removing seeds. Peel and discard the avocado skins, dice the avocado, and place into a medium sized bowl.
  4. To the avocado add the onion, lime juice, olive oil, diced tomato, cumin, salt and pepper. Add the pecans and poblano. Lightly mash with the tines of a large fork and serve immediately.

Nutrition information per serving

Calories 200; Total Fat 18 g (Sat 6 g, Trans 0 g, Poly 4 g, Mono 11 g); Cholesterol 65 mg; Sodium 300 mg; Potassium 530 mg; Total Carbohydrates 11 g; Dietary Fiber 7 g; Total Sugars 2 g; Protein 3 g; Vitamin A 614 (IU); Vitamin C 13 mg; Calcium 34 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 83 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 10%; Vitamin C 20%; Calcium 2%; Iron 6%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Comments

  • Thanks!

    Let us know how it goes!

    Submitted By California Avocado Commission - Dec 22, 2011

  • ROASTED POBLANO AND TOASTED PECAN GUACAMOLE

    I can hardly wait to try this! I love avocados and poblano peppers!!!

    Submitted By Betty - Dec 22, 2011

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