Gf Guacamole Recipe
fresh cut Idaho russets topped with our own spicy green chile and melted cheddar cheese a head of roasted garlic on a plate of melted Jack cheese with tomatillo salsa and crostini slices
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Ingredients
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Potatoes
Spicy green chile
Cheeses & roasted garlic
Tomatillo salsa
Garnish & crostini
Method
Potatoes
- 1
Prep and roast potatoes
Preheat oven to 425°F (220°C). Scrub russets and cut into thick wedges or large steak-fries (about 8 wedges per potato). Toss potatoes with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment. Roast 30–40 minutes, turning once halfway, until golden brown and tender. Keep warm.
Roasted garlic & cheeses
- 2
Roast garlic
Lower oven to 400°F (205°C) after potatoes are done (you can roast garlic earlier or at same time if space allows). Slice the top off the garlic head to expose cloves, place on foil, drizzle with 1 tsp olive oil and 1/8 tsp salt, wrap and roast 30–35 minutes until soft and caramelized. Cool slightly, then squeeze out roasted garlic cloves into a small bowl and mash into a paste.
- 3
Melt Jack cheese
Arrange a small ovenproof skillet or shallow baking dish. Spread shredded Monterey Jack cheese in the dish and place in oven at 400°F for 4–6 minutes just until fully melted and bubbling. Remove and set plate with the melted Jack cheese; top with roasted garlic paste spread in the center of the melted cheese for presentation.
- 4
Melt cheddar over potatoes
When potatoes are hot and plated, divide roasted potatoes onto serving plates. Sprinkle shredded sharp cheddar evenly over the hot potatoes and either return to oven for 2–3 minutes to melt or cover briefly with a lid or foil so cheese melts from residual heat.
Spicy green chile
- 5
Roast and peel fresh chiles
Broil or char the poblano/Anaheim chiles and jalapeño over a gas flame or under the broiler until skins are blackened and blistered all over (about 8–10 minutes, turning). Place in a bowl, cover with plastic wrap or a lid for 10 minutes to steam. Peel off blistered skins, remove stems and seeds (keep seeds if you want extra heat). Chop roasted chiles roughly.
- 6
Cook chile mixture
Heat 1 tbs vegetable oil in a skillet over medium heat. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Add chopped roasted chiles and the canned diced green chiles, then stir in 1/2 tsp ground cumin and 1/2 tsp salt. Cook 2–3 minutes to meld flavors. Remove from heat and stir in 2 tbs chopped cilantro and 1 tbs fresh lime juice. Taste and adjust salt or lime as needed.
- 7
Top potatoes
Spoon the spicy green chile mixture over the melted cheddar-topped potatoes while hot so it warms through.
Tomatillo salsa
- 8
Make salsa verde
Place husked tomatillos (6), 1/4 cup chopped white onion, 1/2 jalapeño (seeded if desired), 2 tbs cilantro, 1 tbs lime juice and 1/2 tsp salt into a blender or food processor. Pulse until you reach a slightly chunky salsa consistency. Taste and adjust salt or lime. Chill briefly or serve at room temperature.
- 9
Serve salsa
Spoon some tomatillo salsa onto the plate next to the melted Jack cheese and roasted garlic, or serve in a small ramekin for dipping crostini.
Garnish & assembly
- 10
- 11
Assemble final plates
On each serving plate place a shallow pool of melted Jack cheese with the roasted garlic head or the garlic paste in the center. Arrange the cheddar-melted potatoes topped with spicy green chile beside the Jack. Add a spoonful of tomatillo salsa and a fan of toasted crostini slices. Garnish with cilantro leaves and lime wedges. Serve immediately while cheeses and potatoes are hot.