Marinated Poblano Avocado Delights
These Marinated Poblano Avocado Delights are a vibrant and flavorful addition to your Mexican-inspired meals. The mild, charred poblano chiles are expertly marinated, allowing the rich flavors to meld beautifully over a couple of days. Stuffed with creamy guacamole made from ripe avocados and zesty lime, this dish not only serves as a stunning side but can easily transform into a satisfying lunch when paired with grilled chicken or a quesadilla. Perfect for gatherings or a delightful family dinner, these stuffed chiles are sure to impress! Inspired by Diana Kennedy's The Essential Cuisines of Mexico, you'll appreciate the depth of flavor achieved through a little patience. Just remember to plan ahead, as the marinating time enhances the overall experience.
6
Servings
N/A
Calories
14
Ingredients
Ingredients
water
1/3 (cup)
vinegar
2 (tablespoons)
garlic
1 (clove, sliced)
fresh marjoram
3 (sprigs or 1/8 teaspoon dried)
bay leaf
1
salt
to taste
olive oil
3 (tablespoons)
small poblano chiles
6 (charred and peeled)
white onions
3 (tablespoons, finely chopped)
avocados
2 (medium)
fresh lime juice
1/2 (teaspoon)
lettuce leaves
as needed (for serving)
pomegranate seeds
as needed (for garnish)
fresh cilantro
as needed (for garnish)
Instructions
1
To char the poblanos, leave the stem intact and place them directly over an open flame from a gas stove or grill. If using an electric broiler, lightly coat the chiles in oil and place them under the broiler. Turn the chiles frequently until the skin is blistered and charred but not burnt through.
2
Once charred, immediately transfer the chiles into a plastic bag to let them sweat for about 10 minutes. This sweating process softens the skin, making it easy to peel off, though some charred bits can remain for flavor.
3
In a mixing bowl, combine water, vinegar, sliced garlic, marjoram, bay leaf, and a generous pinch of salt. Whisk together until well blended and set aside to allow the flavors to infuse.
4
Carefully slit each poblano down one side, keeping the top intact, and remove the seeds and veins. Place the chiles into the marinade and refrigerate for at least 2 days, turning occasionally to ensure even marination.
5
For the guacamole, finely crush the white onion in a bowl. Cut the avocados in half, remove the pits, and scoop the flesh into the bowl. Mash the avocados with the onion, lime juice, and a pinch of salt until well combined but slightly chunky.
6
To assemble, drain the marinated chiles and fill each one generously with the guacamole. Serve them on a bed of crisp lettuce leaves on a platter, and garnish with pomegranate seeds or freshly chopped cilantro to add a burst of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Marinated Poblano Avocado Delights?
These are vibrant and flavorful Mexican-inspired stuffed chiles made with marinated, charred poblanos and creamy guacamole.
What is the primary pepper used in this recipe?
The recipe uses six small poblano chiles.
How should the poblano chiles be charred?
You can char them directly over an open flame on a gas stove or grill, or under an electric broiler.
Can I use an electric broiler for the peppers?
Yes, if using an electric broiler, lightly coat the chiles in oil and turn them frequently until blistered.
Why should the chiles be placed in a plastic bag after charring?
Placing them in a bag lets them sweat, which softens the skin and makes it much easier to peel off.
How long should the charred chiles sweat in the bag?
They should sweat for approximately 10 minutes.
Do I need to remove all the charred skin from the peppers?
You should peel most of it off, but some charred bits can remain to add extra flavor.
What ingredients are required for the marinade?
The marinade consists of water, vinegar, sliced garlic, marjoram, a bay leaf, and salt.
How long do the poblano chiles need to marinate?
The chiles should be refrigerated in the marinade for at least 2 days to allow flavors to meld.
How should the chiles be prepared before marinating?
Slit each poblano down one side, keeping the top intact, and remove the seeds and veins.
What is the filling for these marinated chiles?
They are stuffed with a fresh guacamole made from mashed avocados, lime, and onion.
How do I make the guacamole for this recipe?
Crush white onion, then mash in avocado flesh with lime juice and salt until slightly chunky.
What type of onion is used in the guacamole?
The recipe specifically calls for 3 tablespoons of finely chopped white onions.
Is this recipe suitable for vegetarians?
Yes, this dish is categorized as vegetarian.
Is this recipe gluten-free?
Yes, the ingredients used in this recipe are naturally gluten-free.
How many servings does this recipe provide?
This recipe makes 6 servings.
What can I serve with these stuffed chiles to make it a full meal?
They pair excellently with grilled chicken or a quesadilla for a more substantial lunch or dinner.
How should the finished dish be presented?
Serve the stuffed chiles on a bed of crisp lettuce leaves on a platter.
What garnishes can be added for extra flavor?
You can garnish the dish with pomegranate seeds or freshly chopped cilantro.
Who is the culinary inspiration behind this dish?
The recipe is inspired by Diana Kennedy's book, The Essential Cuisines of Mexico.
Can I substitute fresh marjoram?
Yes, if you don't have 3 sprigs of fresh marjoram, you can use 1/8 teaspoon of dried marjoram.
What role does lime juice play in the recipe?
Lime juice adds a zesty flavor to the guacamole and helps keep the avocado green.
Why is it important to plan ahead for this dish?
Planning ahead is necessary because the chiles require 2 days of marinating time to achieve the best flavor.
How many avocados are needed?
You will need 2 medium-sized ripe avocados.
What is the purpose of the water and vinegar mixture?
It forms the base of the marinade that infuses the charred poblanos with a tangy, aromatic flavor.
Should the marinade be refrigerated?
Yes, the chiles must be refrigerated during the entire 2-day marinating process.
How should the chiles be handled during the marinating process?
You should turn the chiles occasionally to ensure they are evenly coated and infused with the marinade.
Can these chiles be served as a side dish?
Absolutely, they serve as a stunning side for any Mexican-inspired meal.
What is the texture of the guacamole in this recipe?
The guacamole should be well combined but left slightly chunky.
What type of oil is recommended for coating the chiles?
The recipe calls for 3 tablespoons of olive oil, which is used if you are broiling the peppers.