Recipe courtesy of Guy Fieri
From:
Food Network Magazine
Chorizo Guacamole
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 cups of guacamole
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 224
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 8 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 12 mg
- Sodium
- 371 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 cups of guacamole
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 224
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 8 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 12 mg
- Sodium
- 371 mg
Ingredients
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Directions
- 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.
