Ingredients

The following ingredients have 4 Servings
  • 3 poblano peppers (charred and roasted)
  • 3 avocados (pitted)
  • 1/2 cup chopped red onions
  • 1 jalapeno, de-seeded and finely diced
  • Juice of 1 lime
  • 1/2 cup chopped crispy peppered bacon (plus more for topping)
  • 1/3 cup crumbled queso fresco (plus more for topping)
  • Salt and pepper (to taste)

Instruction

  • To char and roast the poblanos, turn the flame on a gas cooktop on high and place the poblano peppers onto the grates. Using tongs, flip the poblano peppers every so often until the outside of the poblano is charred on all sides. Place in a large bowl, cover with plastic wrap and let the steam do its job. After about 10-15 minutes, you’ll be able to peel the skin off the outside and reveal a beautifully roasted poblano pepper that you can de-seed, chop, and use!
  • Place chopped poblanos in the same bowl you used above. Then add the rest of the ingredients for the guacamole. Mash to your desired consistency with a potato masher or fork or similar.
  • Sprinkle additional bacon and queso fresco on top, if desired. Serve with a chilled glass of Sutter Home White Zinfandel and tortilla chips!