Quiote Smoky Guacamole. First, we smoke avocados, then roast corn on the cob and fresh poblanos until they have a nice char. Mix them all together with fresh garlic, spices, and lime juice for a unique take on this classic dip.

PREP TIME

25 MIN

COOK TIME

30 MIN

PELLET

100% BLUE AGAVE

INGREDIENTS

7 Medium: Avocados, halved and pitted

1 Whole: Poblano pepper

4 Whole: Ears of corn, shucked

1/4 Cup: Fresh cilantro, chopped

1/4 Cup: Tomato, chopped

1/4 Cup: Red onion, chopped

2 Tablespoon: Lime juice

2 Tablespoons of Canyon Crust seasoning by Chiles and Smoke

7 Medium: Avocados, halved and pitted

1 Whole: Poblano pepper

4 Whole: Ears of corn, shucked

1/4 Cup: Fresh cilantro, chopped

1/4 Cup: Tomato, chopped

1/4 Cup: Red onion, chopped

2 Tablespoon: Lime juice

2 Tablespoons of Canyon Crust seasoning by Chiles and Smoke

7 Medium: Avocados, halved and pitted

1 Whole: Poblano pepper

4 Whole: Ears of corn, shucked

1/4 Cup: Fresh cilantro, chopped

1/4 Cup: Tomato, chopped

1/4 Cup: Red onion, chopped

2 Tablespoon: Lime juice

2 Tablespoons of Canyon Crust seasoning

by Chiles and Smoke

STEPS

Step 1

When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

180 ˚F / 82 ˚C

Super smoke

Step 2

Arrange the avocados, cut-side up, directly on the grill grates. Close the lid and smoke for 10 minutes.

00:10

180 ˚F / 82 ˚C

Super smoke

Ingredients: 7 Medium avocados, halved and pitted

Step 3

Remove the avocados from the grill and increase the temperature to 450℉. Preheat with the lid closed for 15 minutes.

00:10

180 ˚F / 82 ˚C

Super smoke

Step 4

Arrange the avocados, cut-side up, directly on the grill grates. Close the lid and smoke for 10 minutes.

00:10

180 ˚F / 82 ˚C

Super smoke

Ingredients: 1 Whole poblano pepper, 4 Whole ears of corn, shucked

Step 5

Remove the poblano and corn from the grill. Add the poblano to a medium bowl and cover with plastic wrap. Let steam for 10 minutes; this will make it easier to remove the skin. Cut the corn kernels from the cobs into a medium bowl. Peel the skin away from the poblano. Cut the pepper in half, discarding the seeds, then dice the flesh and add to the bowl with the corn.

Step 6

Scoop the avocado flesh from the skins into a large bowl and coarsely mash, leaving some chunks. Add the corn and poblano, cilantro, tomato, red onion, lime juice, cumin, chili powder, and garlic and mix to combine. Season with salt and black pepper to taste.

Ingredients: 1/4 Cup fresh cilantro, chopped, 1/4 Cup tomato, chopped, 1/4 Cup red onion, chopped, 2 Tablespoon lime juice, 1 Teaspoon ground cumin, 1 Teaspoon chili powder ,1 Tablespoon garlic, minced, To Taste kosher salt, To Taste freshly ground black pepper

Step 7

Serve immediately, or, if needed, transfer to an airtight container, pressing a piece of plastic wrap directly against the surface of the guacamole before sealing the container, and refrigerate until ready to serve. Enjoy!