Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Sunday, September 27, 2009

Small Bites~Avocado

Time once again for Sunday Small Bites! This is our 4th week, and we are taking on the creamy Avocado. I am looking forward to some green delights.My choice this week is a small bite of roasted poblano pepper... stuffed with avocado. This would be great as an appetizer or on the side of a mexican feast.

Roasted Poblanos with Avocado
4-6 small poblano peppers
2 ripe avocados
3 baked potatoes
2 cloves garlic minced
2 Tbs olive oil
juice of one lemon
grated montery jack cheese
Salt and pepper
Bake potatoes as you normally would. Roast poblano peppers under the broiler until the skins are brown and peeling. Set the peppers aside to cool. Peel the cooled potatoes, dice and put in a mixing bowl. Add minced garlic, avocado, lemon juice and olive oil. Stir in 1/2 cup grated montery jack and mash the potatoes. Gently remove the charred skins from the peppers. Stuff each pepper with the avocado mixture. Top with grated montery jack cheese. Bake at 350° for 20 minutes until cheese is melted. Top with cilantro. You will notice mine is not topped with cilantro. Cilantro/Celery ~ they are very close when on some one's grocery list!
Now, let's see what small bites we get from the other 'nibblers'. Leave your link on Mr Mcklinky.
Y'all enjoy!
Next week's secret ingredient ~~~Goat Cheese ~~~


lululu said...

as far as i love stuff peppers, i've never thot of stuffing with avacado.
perfect idea!

kaye said...

Yum! Now that looks tasty! I think I would love to try this recipe!

Annie said...

This looks really good. I love poblanos AND avocadoes.

Maria I. said...

I was drooling when I saw this in the Food forum. I love poblanos, especially the stuffed ones.

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