Roasted Poblano and Toasted Pecan Guacamole

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Nutritional Highlights (per serving)

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18 g
Total Fat
7 g
Dietary Fiber
3 g
11 g
Total Carbs
 Roasted Poblano and Toasted Pecan Guacamole

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.


Serves: 8
1 1/2  tsp.  olive oil
  fresh poblano chile
1/3  cup  shelled pecans
  ripe Fresh California Avocados
1/2  cup  minced sweet onion
Tbsp.  fresh lime juice
1/4  cup  chopped cilantro leaves
  roma tomato, seeded and finely diced
1/4  tsp.  toasted and ground cumin seed
tsp.  kosher salt
1/4  tsp.  Freshly ground pepper

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


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

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%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Hugh Acheson

Chef/owner of three Georgia won the award for Best Cookbook in the field of “American Cooking” by the James Beard Foundation in 2012. His latest cookbook, THE BROAD FORK: Recipes for the Wide World of Vegetables and Fruit, brings fresh produce to the center of the plate and offers knowledge and the inspiration to consider new directions for how we eat and support our communities through the wonderful world of agriculture. Hugh competed in Bravo’s TopChef Masters, Season 3 and starred as a judge on TopChef, Seasons 9, 10, 11, and 12.

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