Goat Cheese Guacamole Recipe

Roast and Peel Poblanos

Preheat a gas flame, broiler, or a cast-iron skillet over high heat. Lightly brush the poblano peppers with 1 tsp vegetable oil. Place them directly on the gas flame, under the broiler, or in the hot skillet and char the skins, turning with tongs, until evenly blackened and blistered on all sides, about 8–12 minutes.

Transfer the blistered poblanos to a heatproof bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. Steaming will loosen the skins, making them easier to peel.

Once cool enough to handle, peel away the charred skins using your fingers or a small paring knife. Rinse briefly only if necessary to remove stubborn bits of skin, then dry with paper towels. Slice the peppers open, remove seeds and stems, and cut into thin strips (rajas) roughly 1/4-inch wide. Season with 1 tsp salt and set aside to cool.

Halve the avocados, remove the pits, and scoop the flesh into a medium mixing bowl. Immediately add 2 tbsp fresh lime juice to prevent browning and 1 tsp kosher salt.

Using a fork or a potato masher, mash the avocados to your preferred texture: some small lumps for a chunky guacamole or smoother for a creamier texture. Season with 1 tsp ground black pepper and adjust salt to taste later.

Finely mince the shallot (or red onion) and serrano peppers. For less heat, remove the seeds and membranes from the serranos before mincing.

Roughly chop the cilantro leaves (discard thick stems) and add the cilantro, minced shallot, and minced serrano peppers to the mashed avocado. Fold gently until evenly distributed.

Crumble the 4 oz of soft goat cheese into small pieces with your fingers or a fork. Add about two-thirds of the crumbled goat cheese to the guacamole and fold gently to create ribbons of creamy cheese throughout; reserve the remaining third for garnish.

Fold in the sliced poblano rajas, tasting and adjusting seasoning with extra lime juice or salt as needed. If you prefer more contrast, fold in only half the rajas and reserve the rest for topping.

Transfer the guacamole to a serving bowl. Sprinkle the reserved crumbled goat cheese on top and garnish with a few whole cilantro leaves and lime wedges on the side.

Serve immediately with tortilla chips, tostadas, or as a topping for grilled meats. If you must store leftovers, press a piece of plastic wrap directly onto the guacamole surface to minimize browning and refrigerate up to 24 hours.