Categories: Mexican

Ingredients

• 1 poblano pepper
• 1/8 white onion
• 1 lime, halved
• 1 small link fresh chorizo, casing removed
• 2 avocados
• 2 jalapenos, seeded and diced
• 2 tbsp. chopped fresh cilantro
• 1/4 cup crushed chicharrones
• Kosher salt

Directions

1. Preheat the broiler. Put the poblano, onion and lime on a foil-lined baking sheet. Broil, turning, until everything is charred, 3-5 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.

2. 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.

3. Cut the avocados in half and scoop the flesh into a bowl; smash with a fork. Fold in the chorizo, poblano, onion, jalapenos, cilantro and chicharrones. Add the juice from the broiler lime. Season with salt.

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