Loaded Roasted Chile Guacamole

By á-25138

Looking for a knock your socks off guacamole? Try this loaded guacamole with roasted chiles and feta cheese. Serve with a margarita and tortilla chips for a full south of the border experience.

Ingredients

• 3 fresh new Mexico, Anaheim, or poblano chiles
• 1 medium lime
• 3 medium ripe avocados, pitted and peeled
• 3 green onions, chopped
• 1/3 cup fresh cilantro, chopped
• 1/4 teaspoon ground cumin
• Salt
• 1/2 cup fresh tomatoes, medium-diced
• 2 radishes, slivered
• 2 to 3 tablespoons feta cheese, crumbled
• Chips or vegetables, for serving

Preparation

Step 1

Roast chiles under an oven broiler, on a grill, or directly on a gas burner. Turn occasionally until outside of pepper is covered in black, charred spots. This should take 8 to 10 minutes. When chiles are roasted, place in a bowl, cover, and set aside to steam for a few minutes. When cool enough to handle, peel, seed, and chop the chiles. (The skin should be easy to remove if you make sure to let them steam.)

Zest and juice the lime into a medium bowl. Add avocado and coarsely mash. Stir in the scallions, cilantro, cumin, and salt. Season to taste with salt and lime juice. Fold in the tomatoes and roasted chiles.

Transfer to a serving bowl and top with slivered radishes and feta.