California Avocado season is ramping up!
HomeRecipesOtherChef RecipesRoasted Poblano and Toasted Pecan Guacamole

Roasted Poblano and Toasted Pecan Guacamole

Star ratingStar ratingStar ratingStar ratingStar rating (3)GIF animation to indicate loadingLoading... Leave a comment

Total Time: 15 min

Cook Time:

Nutrition Facts

Nutrition information
per serving

Calories 200
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 65mg
Sodium 300mg
Total Carbs 11g
Dietary Fiber 7g
Total Sugars 2g
Protein 3g
Potassium 530mg

Vitamin A 614 (IU); Vitamin C 13 mg; Calcium 34 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 83 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 10%; Vitamin C 20%; Calcium 2%; Iron 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

I love guacamole and this version keeps it pretty simple with the great Southern addition of toasted pecans. The flavors all work really well together and when you hit that toasty goodness in the pecans it just plays up the rich, fresh flavors of the great California Avocados. Poblano peppers offer just enough heat to give us a zesty flavor yet still appeal to those shy of spiciness in food.

Start cooking

Serves: 8

|
1 1/2 tsp. olive oil 1 fresh poblano chile 1/3 cup shelled pecans 4 ripe Fresh California Avocados 1/2 cup minced sweet onion 3 Tbsp. fresh lime juice 1/4 cup chopped cilantro leaves 1 roma tomato, seeded and finely diced 1/4 tsp. toasted and ground cumin seed 1 tsp. kosher salt 1/4 tsp. Freshly ground pepper
  1. Preheat oven to 400 degrees F. Toss the pepper with a dash of olive oil and place the pepper in a small cast iron skillet; roast in the hot oven for 15 minutes. When thoroughly blistered and roasted place the hot pepper in a container with a lid and have the steam loosen the skin from the pepper. When the pepper is cool, peel, seed and core it. Dice into small dice and reserve.
  2. Toast the pecans by placing them in the same cast iron skillet that you used for the poblano. Toast them at the same 400 degrees F for about five minutes (but ovens can be erratic so keep a close eye on them.) Burning nuts is the most common error, even in professional kitchens. It just happens so fast. You are looking for a nice toasty pecan, not blackened. Cool and chop into smaller pieces and set aside.
  3. Slice the avocados in half lengthwise. Slice each half lengthwise again, gently removing seeds. Peel and discard the avocado skins, dice the avocado, and place into a medium sized bowl.
  4. To the avocado add the onion, lime juice, olive oil, diced tomato, cumin, salt and pepper. Add the pecans and poblano. Lightly mash with the tines of a large fork and serve immediately.
Print recipe

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

Recipe Tags: | View More Tags
Recipe Categories: Chef Recipes Dairy Free Guacamole & Dips Vegan Vegetarian
PinPrint

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

You might also like

Comments

Other Topics

Recipes

See Recipes

Nutrition

Read Articles

Sustainability

Read Articles

How-To

Read Articles

Avocado 101

Read Articles