My brother married a vegetarian ::gasp:: and I've had the hardest time coming up with unique dishes for her to try. But one day I came across a great recipe that is perfect if you have any vegetarians coming over to the BBQ. I don't remember where I found it, but I wrote it down and now it's part of my cooking repetoire.
Grill-Roasted Green Chiles Stuffed with Guacamole (serves
8 Anaheim or long green chiles (the longest and fleshiest possible)
4 ripe avacados
4 ripe medium tomatoes, halved, seeded and coarsely chopped
1 small onion finely chopped
2 cloves minced garlic
3 scallions finely chopped
3/4 cup fresh cilantro
3 Tbs. lime juice
1 small jalapeno, seeded and finely chopped
salt and pepper for seasoning
You can cook the chiles up to a day in advance but don't peel them till you're ready to use them. Anaheim chiles are kinda hot, so if you want something more mellow try Cubanelle or Italian frying peppers.
-Lightly brush the chiles in olive oil and grill them over direct high heat until very blackened and blistered (turning frequently). Should take about 15 minutes.
-Seal the blackened vhiles in a bag (or foil) and leave them to steam for at least 10 minutes.
-After steaming, start peeling away the skin, right below the crown, taking care not to rip off the stem
-With a paring knife, make a vertical slit from the top of each chile about 1/2 inch from the tail and remove the seeds. Be sure to leave the ribs in, or the flesh will come with them. Set aside.
-Peel and pit the avocados and put the flesh in a large bowl. Add the tomatoes, onion, garlic, scallions, cilantro, lime juice, and jalapeno. Mash with a fork until blended but still fairly chunky. Season to taste with salt and pepper.
-Spoon the guacamole into the chiles. Serve chilled or at cool room temperature.
The perfect entree for that special vegetarian in the family