This poblano and green chile guacamole is life-changing. These delicious peppers give a fun new twist and bold flavor to a classic dip favorite. This is a crowd-pleaser and takes less than 5 minutes to make. You will be addicted in no time!
Where are my guacamole fans out there? Raise your hands because I see you. I am here for you today. Coming through with a solid, totally addicting and lip-smacking guacamole recipe! So fast and easy with an added twist that takes this one over the edge. Go get your ripe avos ready and lets make some Poblano and Green Chile Guacamole!
There are 2 stars of the show and both of which add this amazing roasted-firey depth of flavor. Poblano pepper and diced green chiles. HELLO! These are 2 of my most favorite Mexican flare flavors. They are not spicy in a jalapeno heat kinda way but more rich and bold in their smokey flavor. Both add so much depth to any dish you incorporate them into. I always have a can or 2 of green chiles in the pantry and they are on the constant "pick up from the grocery store when I walk by them" staple stock item.
How To Roast Poblano Peppers
You will need to start by roasting the poblanos. This is the "most complicated" part. And by complicated, I mean this is the only thing you can't just dump right away into the bowl.
- You can grill them
- Put them over an open gas stove burner flame to char
- Or just pop them in the oven - broil on high for about 10 minutes making sure to rotate the sides and keep a close eye on them so as not to burn OR just place them in a 350-degree oven for 15- 20 minutes.
No matter what method you use just make sure that the skin gets blackened and the peppers become soft. Let them cool and rest for about 5 minutes before you remove the tops and finely dice.
How To Assemble
- First slice open the ripe avocados and scoop out the insides into a large bowl.
- Take a fork and mash a little.
- Then add in the can of diced green chiles, finely diced roasted poblanos, finely minced cilantro, and lime juice.
- Season with salt, garlic powder, and red pepper flakes to taste.
- Mash all these ingredients together with the avocados until all incorporated
Pro Tip on Salt
I always season guac a little at a time and by taste. You never want to over salt. You can always add more but never take away.
I like to use a chip to taste too because they are salty and can give you an accurate taste, as this is how the guac will most likely be eaten.
Add a little, mix, taste, add or quit. Roughly it is about ¼-1/2 teaspoon of each.
Like it a little extra spicy? Add more red pepper flakes. Like lots of garlic? Add more garlic powder. You get the idea. All of these elements just help bring out the flavors and round out the recipe.
That is it! Now practice self-control and try not to eat the entire bowl yourself. This serves 1-8 people 😉
Just kidding-- kinda, but it does make a decent amount and everyone will be your best friend when you make this. Serve alongside some crunchy-salty tortilla chips (these are my most favorite chips of all time!) and go to town!
Make this for your next BBQ, cookout, or your Cinco de Mayo celebration! It will be the star of the night and a huge hit! You're going to be just as obsessed with this as I am...I am sure of it!
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Recipe
Poblano and Green Chile Guacamole
- Total Time: 25 minutes
- Yield: 8 1x
Description
This poblano and green chile guacamole is life changing. These delicious peppers give a fun new twist and bold flavor to a classic dip favorite. This is a crowd pleaser and takes less than 5 minutes to make. You will be addicted in no time!
Ingredients
- 4-6 Ripe Avocados
- 2 Poblano Peppers
- 1 - 4oz. Can Diced Green Chiles
- 1 Bunch of Cilantro
- 1-2 Tablespoons Lime Juice
- Salt, Garlic Powder & Red Pepper Flakes to taste
Instructions
- Roast the poblano peppers in a 350-degree oven for 15-20 minutes. Just until the skin is blacked and peppers are soft and fragrant. This may also be done on a grill or over a gas stove burner. Once blackened let cool while you get the other ingredients together.
- In a large bowl, add in avocados that have been scooped from the shell. Give a rough mash with the back of a fork.
- Add the can of green chiles to the bowl of avocados. Once poblanos are cooled, remove the top of the pepper and finely dice the rest (roughly about the same size as the green chile) and add to avocado bowl.
- Finely mince a small bunch of cilantro and add to bowl. Mix and mash with a fork to incorporate all the peppers and cilantro with the avocados.
- Add in lime juice. Mix. Add in a pinch of each seasoning. Mix and taste. Add each seasoning to taste (roughly ¼ to ½ teaspoon of each). Add a little at a time to ensure you do not oversalt.
- Give one final stir and mashing. Serve right away alongside tortilla chips.
- Enjoy!
Notes
- Leftovers can be stored in an airtight container for 1 day after.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: ½ cup
- Calories: 241
- Sugar: 4.7 g
- Sodium: 11 mg
- Fat: 19.5 g
- Carbohydrates: 17.5 g
- Fiber: 10.8 g
- Protein: 4.8 g
- Cholesterol: 0 mg
