Poblano and Bacon Guac

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Ingredients

Directions

  1. In a skillet over medium high heat cook chopped bacon until crisp; then using a slotted spoon, remove to a plate topped with paper towels, reserving the render in the pan.
  2. In the skillet, still over medium high heat blister the Poblano and Jalapeño on all sides, remove to a bowl and cover with plastic wrap.
  3. In the same skillet add the chopped yellow onion, reduce heat to medium-low and caramelize onions, then remove from heat. 
  4. Once your peppers have cooled enough to touch, remove skin and seeds, then mince, set aside.
  5. Half the avocados, remove the pit (you can put this in the bowl you will use), and while the flesh is still in the peel cut the avocado long ways with about a half inch between slices then spin it 90 degrees and do the same short ways, making the appearance of a grid. Spoon out all the flesh into a medium mixing bowl, you should have evenly diced pieces.
  6. Add lemon juice and stir to coat all avocado.
  7. To this add all remaining ingredients (reserving a little bacon, gorgonzola and green onion for garnish) and fold them well but make sure you don't overmix, it is meant to be chunky.
  8. Transfer to your favorite molcajete and serve with Tortilla chips, El Milagro if your lucky enough to have them available to you! Enjoy!
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