Grilled Avocados
Recipe from Better Homes and Gardens

This quick to fix side dish features avocados stuffed with a spicy Monterey Jack cheese mixture.


Grilled Avocados

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Servings: 4 servings
Prep Time: 10 mins
Total Time: 20 mins
Related Categories: 4th of July Appetizers, 4th of July Side Dishes, Avocados, Grilling
 
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Ingredients
  • 1  tablespoon
    olive oil
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  • 1  tablespoon
    lime juice
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  • 2  large
    ripe avocados, halved, seeded, and peeled (about 1 lb. total)
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  • 1/4  teaspoon
    kosher salt or 1/8 teaspoon salt
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  • 1/4  cup
    bottled picante sauce
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  • 1  ounce
    Monterey Jack or farmer cheese, shredded or crumbled (1/4 cup)
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  •  
    Snipped fresh cilantro
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  •  
    Salad greens (optional)
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  •  
    Bottled picante sauce (optional)
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  •  
    Dairy sour cream (optional)
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Directions
1.
Stir together olive oil and lime juice. Brush avocados all over with olive oil mixture. Sprinkle cut sides of avocados with salt.
2.
For a charcoal grill, grill avocado halves, cut side down, on the rack of an uncovered grill directly over medium coals for 5 minutes or until browned. Turn avocado halves, cut side up. Fill centers of avocado halves with the 1/4 cup picante sauce and shredded cheese. Cover grill and grill about 5 minutes more or until cheese begins to melt. (For a gas grill, preheat grill. Reduce heat to medium. Place avocado halves on grill rack over heat. Cover and grill as above.)
3.
Remove avocados from grill. Sprinkle tops of avocado halves with snipped cilantro. If desired, serve on a bed of salad greens with additional picante sauce and sour cream. Makes 4 servings.
Nutrition information
Calories 204, Total Fat 19 g, Saturated Fat 4 g, Monounsaturated Fat 11 g, Polyunsaturated Fat 2 g, Cholesterol 6 mg, Sodium 292 mg, Carbohydrate 9 g, Total Sugar 0 g, Fiber 6 g, Protein 4 g. Daily Values: Vitamin C 15%, Calcium 7%, Iron 4%. Percent Daily Values are based on a 2,000 calorie diet
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