Tuesday, January 31, 2012

Goat Cheese and Roasted Pablano Guacomole

It has been quite some time since we had a taco night at our house, so when tacos went on the menu a few weeks ago it was definitely due time.  Our typical taco night consist of tacos with various toppings as well as salsa, guacomole and cheese dip.  The guacomole I make is my "go to" recipe that is a staple in every taco night.  Typically I don't stray from this recipe.  Why?  Because you just don't fix something that isn't broke.  Right?  Right!

Although my "go to" recipe is delicious and definitely a staple in my recipe archives, I came across a guacomole recipe that was calling my name, that I needed to try sooner rather than later.  When I came across this recipe on Pinterest, I knew I had needed to make this immediately.  So with that, tacos were added to the menu and I was well on the way to being able to try the recipe that sounded so delicious.
This recipe is different from any other guacomole recipe I've ever had or made.  It varies in multiple ways.  The typical guacomole recipe consist of tomatoes, onions, a dash of hot sauce, lime juice, salt, pepper and sometimes cilantro.  Never have I heard of a guacomole recipe including cheese, much less goat cheese.  I loved the fact that this recipe varied from the norm but yet was simple in the flavors it included.  Although this recipe called for few ingredients, each ingredient had a lot of flavor and when combined they all made an amazing dip!  The sharp and tangy goat cheese, acidity from the lime, buttery avocados and the bright earthyness from the cilantro.  It was definitely love at first bite.  I had to stop myself from finishing every, last bite because this stuff is so good.  I can honestly say I'm addicted to this guacomole, I will be making this again and again.

Goate Cheese and Roasted Pablano Guacomole


4 Ripe avocados
1 Pablano pepper
3/4 Cup crumbled goat cheese
Juice from 1 1/2 Limes
1 Cup chopped cilantro
3 Cloves garlic, minced
Salt and pepper, to taste


*Preheat broiler and arrange the rack on the setting the furthest from the broiler burner.  Place the pablano pepper in a broiler safe dish, place in the oven for two to four minutes turning throughout the cooking process.  Check the pepper frequently to ensure it doesn't burn.  Once the pepper charred, remove from the oven and place in a bowl and cover with plastic wrap.
*The charring process can be achieved by holding the pepper over the flame of a gas burner. 

Meanwhile, remove skin and seeds from the avocados and place the avocados in a bowl.  Add the salt, pepper, and lime juice to the avocados.  Using a fork, gently mash the avocados and begin to incorporate the ingredients together, until the desired consistency is achieved.

Remove the pepper from the bowl and remove the skin, stem and seeds.  Chop the pepper and add to the avocado mixture along with the cilantro and goat cheese.  Cover and place in the refrigerator until ready to serve.

Recipe source:  Brussels for Breakfast

1 comment:

Gourmetdaytoday.com said...

This sounds so delicious!!!

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