Start to finish: 30 minutes
For the guac:
2 poblano peppers
3 ripe avocados
½ small red onion, diced
2 roma tomatoes, seeded and diced
1 serrano pepper, seeded and diced
¼ cup cilantro, diced
salt and pepper
¼ teaspoon ground cumin (optional)
2 ounces queso fresco
For the chips:
12 corn tortillas, cut into wedges
Heat oven broiler to high and adjust the top rack to be about 6 inches from the coils. Line a baking sheet with foil and place poblanos on sheet pan on top oven rack. Broil peppers until charred all the way around, about 4–5 minutes per side. Once finished broiling, place peppers into a gallon-sized zip–top freezer bag and seal. Set aside.
Turn off broiler and heat oven to 400 degrees. Spritz the same baking sheet that was used for the poblanos with cooking spray. Place tortilla wedges in a single layer and spritz with cooking spray and sprinkle with salt. Bake for 8–10 minutes or until chips have started to crisp around the edges.
While chips bake, cut avocado in half and remove the pit. Scoop flesh into a medium-sized bowl. Squeeze lime juice into bowl and, using a fork, gently mash avocado and lime together. Stir in onion, tomatoes, serrano, cilantro, salt, pepper and cumin, if desired.
Remove the poblanos from the bag, peel off the skin and remove the seeds. Roughly chop the peppers.
Place prepared guacamole into a serving bowl and top with roasted poblanos and crumbled queso fresco.