8 Anaheim or long green chiles
olive oil
4 ripe haas avocados
4 ripe medium tomatoes, halved, seeded, and coarsely chopped
1 small onion, finely chopped
2 cloves garlic, minced
3 small scallions (white and green parts), finely chopped
3/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 small jalapeno, seeded and finely chopped
kosher salt and freshly ground black pepper

Grill the chiles: Heat the grill or broiler. Lightly brush the chiles with oil, grill on high heat until very blackened and blistered, turning frequently, about 15 minutes. Seal the chiles in a paper bag, or foil, and allow them to steam 10 minutes. Peel away the skin being careful not to rip off the stem.

With a paring knife, make a vertical slit from the top of each chile to about 1/2 inch from the tail and remove the seeds. Be sure to leave the ribs in, or the flesh will come with them.

Prepare the guacamole:

Peel and pit the avocados and put the flesh in a large bowl. Add the tomatoes, onion, garlic, scallions, lime juice and jalapeno; mash with fork until blended but still fairly chunky.

Season to taste with salt and pepper.

Spoon the guacamole into the chiles. Serve chilled or at cool room temperature.

Submitted by: Greg McNichol