Grilled Avocado a la Poblana

Get Started

Servings:

• Recipe serving size: 1 grilled avocado poblano, 2/3 cup of arugula salad, 3/4 cup of pico de gallo,
• Number of servings: Adjust Reset

Ingredients:

• 2 ripe, fresh avocados, halved, pitted and peeled
• 4 poached eggs, kept warm
• poblano sauce
• charred corn & bacon pico de gallo
• 2 Roma tomatoes, sliced
• 2 cups fresh arugula
• 1 Tbsp. olive oil
• salt and pepper (to taste)

• For Charred Corn & Bacon Pico de Gallo

• 3 bacon slices, finely minced
• 2 cups corn kernels
• 1 Roma tomato, finely chopped
• 2 green onions (white part only), finely minced
• 2 tsp. cilantro, chopped
• lime juice (to taste)
• salt and pepper (to taste)

• For the Poblano sauce

• 1 poblano chile, finely diced
• 1 Tbsp. onion, chopped
• 12 oz. Mexican crema fresca*
• 1 Tbsp. cilantro, chopped
• salt (to taste)

Instructions:

1. Light your charcoal or gas grill and bring to a high heat.
2. Rub olive oil, salt and pepper on each of the avocado halves (fruit side).
3. Place avocado onto the grill, fruit side down, and cook for about 3 minutes.
4. After 3 minutes, turn the avocado 90 degrees and continue cooking for an additional 3 minutes, carefully making sure not to burn the avocado.
5. Turn the avocado over onto its skin side and cook an additional 3-4 minutes, or until the flesh of the avocado starts to puff up out of the skin.
6. Remove the avocado from the grill and place onto a work surface. Very carefully, use a large spoon to scoop the warm avocado flesh out of the skin.
7. Place the warm avocado halves in equal parts onto 4 warm serving plates.
8. Place a poached egg into the cavity of each of the avocado halves and top with the poblano sauce.
9. In a medium-sized bowl, toss arugula and tomatoes in olive oil. Add salt and pepper to taste.
10. Distribute arugula salad and pico de gallo in equal parts onto each plate next to the avocado halves.
11. Finish the plate with an additional drizzle of olive oil and salt and pepper. Serve immediately.
12. Charred Corn & Bacon Pico de Gallo:
13. Place cold bacon on a medium-sized frying skillet and bring to high heat.
14. Once the bacon is crispy, remove the pan from the heat and spoon out the bacon. Set bacon aside. Reserve 1 tablespoon of the rendered bacon fat.
15. Bring another medium-sized frying skillet to a very high heat on the stove.
16. Once smoking hot, add the corn kernels and let them toast until they reach a nice, dark color. Be careful not to stir very often.
17. Once cooked and well charred, set on a plate to cool at room temperature.
18. Combine the bacon, reserved bacon fat and all of the vegetables together.
19. Season with lime juice, salt and pepper to taste and reserve at room temperature until ready to use.
20. Poblano Sauce:
21. In a sauté pan, sauté the chile and onion until soft, but not colored.
22. Place the sautéed ingredients and the remaining ingredients in a high speed blender and blend until smooth.
23. Season with salt to taste. Keep warm.
24. *Heavy cream can be used as a substitute for the Mexican crema fresca.