Cooking with Chef Lucy – Roasted poblano & queso fresco guacamole​
Learn how to whip up some fresh guac, perfect to share on football Sundays
YUMA, Ariz. (KYMA, KECY) - Holy guacamole! This recipe is great for your whole family to enjoy, especially for get-togethers.
Chef Lucy with Top Mealz says the spice level is totally up to you.
INGREDIENTS:
- 2 ripe avocados​
- 1 medium poblano pepper​
- 1/4 cup diced red onion​
- 1 tomato, diced​
- 1 tbsp lime juice​
- 1/4 cup crumbled queso fresco​
- 1 tbsp chopped fresh cilantro​
- Salt and pepper to taste​
- 1 tsp olive oil
INSTRUCTIONS:
- Char the Poblano Pepper:​
Heat a skillet or grill over high heat. Rub the poblano pepper with olive oil and roast it on all sides until the skin is blistered and charred (about 5-7 minutes). Once charred, place the pepper in a bowl and cover it with plastic wrap to steam for 5 minutes. Peel the skin, remove seeds, and chop finely.​ - Mash the Avocados:​
In a bowl, mash the avocados to your desired consistency.​ - Add the Ingredients:​
Stir in the charred poblano, diced red onion, tomato, lime juice, salt, and pepper.​ - Fold in Queso Fresco:​
Gently fold in the crumbled queso fresco for a salty, creamy kick.​ - Garnish with Cilantro:​
Top the guacamole with freshly chopped cilantro.​