| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 cups of guacamole |
Ingredients
- 1 poblano chile pepper
- 1/8 white onion
- 1 lime, halved
- 1 small link fresh chorizo, casing removed
- 2 avocados
- 2 jalapeño peppers, seeded and diced
- 2 tablespoons chopped fresh cilantro
- 1/4 cup crushed chicharrónes (fried pork rinds)
- Kosher salt
Instructions
- Preheat the broiler. Put the poblano, onion and lime on a foil-lined baking sheet. Broil, turning, until everything is charred, 3 to 5 minutes. Transfer the poblano to a bowl and cover; let steam 5 minutes. Uncover and let cool, then peel off the skin and remove the stem and seeds. Transfer to a cutting board and dice. Dice the onion.
- Meanwhile, cook the chorizo in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until browned, 3 to 5 minutes.
- Cut the avocados in half and scoop the flesh into a bowl; smash with a fork. Fold in the chorizo, poblano, onion, jalapeños, cilantro and chicharrónes. Add the juice from the broiled lime. Season with salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 161 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 5 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 10 mg |
| Sodium | 247 mg |
Reviews
This was an interesting twist to take something healthy and make it far less so, but man, did it taste good. Mine wasn’t quite as pretty – the chorizo turned everything slightly brown. The only suggestion I’d make is backing off on the cilantro a bit. It took over some of the other flavors.