Roasted Poblano and Bacon Guacamole

1. Turn one burner of a gas stovetop to high heat and place Poblano Chile in center of flame, turning every 30 seconds until entirety of exterior of Chile is black
2. Place charred Chile in glass bowl and cover tightly with plastic. Let it sit for 10-15 minutes before rinsing the Chile under cool water to remove skin and seeds

(Alternative Option If a gas burner is unavailable) = preheat oven to 450* and roast Chile, drizzled with olive oil for 7-8 minutes. Repeat steps regarding covering and cleaning post-baking)

3. Cut jalapeño in half and remove seeds, then finely dice
4. Finely dice one half of the red onion
5. Either crush, finely dice, or grate garlic cloves
6. Zest and juice lime into a medium mixing bowl
7. Place crushed garlic, jalapeño, and onion in the bowl with lime
8. After cleaning the Poblano Chile, finely dice and place in bowl
9. Cut avocados in half and remove pits and skins and place halved avocado meat into bowl. Crush to combine with ingredients with a fork.
10. Season with salt and pepper to taste and cool the bowl in the refrigerator while you cook the bacon.
11. Cook bacon on griddle set to high heat until crispy.
12. Roughly chop bacon and use as a garnish for finished guacamole along with crumbled Rizo Bros Queso Fresco.