Jaxon Stallard's Roasted Poblano Guacamole with Garlic and Parsley

Makes six servings as an appetizer

2 medium fresh poblano chiles, about 6 ounces
1 ripe medium round or 2 plum tomatoes
2 garlic cloves, unpeeled
3 tbsp. chopped Italian parsley
3 medium-large avocados, about 1¼ pounds
1 tsp. salt
1 to 2 tbsp. fresh lime juice
2 tbsp. Mexican Queso Anejo, finely crumbled

1. Arrange the poblano chiles, tomatoes and garlic on a baking sheet and place four inches below a very hot broiler. Roast, turning every couple minutes, until the chiles and tomatoes are soft, blistered and blackened in spots and the garlic is soft. 12-13 minutes total. Place the chiles in a bowl and cover with a towel (or plastic wrap, like in class.)

2. Let stand for 5 minutes. Wipe off the blackened skin. Pull or cut out the stems, seed pods and seeds; rinse quickly to remove any stray seeds and bits of char. When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic. Crush or process the garlic and chiles coarsely in a mortar or food processor, starting with the garlic. Place in a large bowl. Drain and chop the roasted tomatoes and add to the poblano mixture with the parsley.

3. Scoop the avocado flesh into a bowl and coarsely mash with a potato masher or the back of a larger spoon. Taste and season with the salt, then add enough lime juice to enliven all the flavors. Cover with plastic wrap, placing directly on the surface, and refrigerate until you are ready to eat. To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the Queso Anjo.