Smoked Chile & Dark Chocolate Guacamole Bites

Instructions

1. 1

   Char the poblano pepper directly over a gas flame or under a broiler until the skin is blackened and blistered on all sides. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes.

   ~10 min
2. 2

   While the poblano steams, halve the avocados, remove the pits, and scoop the flesh into a mixing bowl. Mash with a fork until mostly smooth but still with some texture.

   ~5 min
3. 3

   Peel the charred skin off the poblano pepper, remove the seeds and stem. Finely dice the poblano. Finely mince the chipotle pepper.

   ~5 min
4. 4

   Finely grate or shave the dark chocolate into small pieces. Chop the cilantro.

   ~2 min
5. 5

   Add the diced poblano, minced chipotle, grated chocolate, chopped cilantro, juice of half a lime, and salt to the mashed avocado. Stir to combine gently. Taste and adjust seasoning, adding more lime juice or salt if needed.

   ~3 min
6. 6

   Peel the jicama and slice it into 1/4-inch thick rounds. Use a small round cutter or a knife to create small cups or a cavity in the center of each jicama round to hold the guacamole.

7. 7

   Spoon a small amount of the guacamole mixture into each jicama cup. Serve immediately.