Grilled Guacamole

Name: Grilled Guacamole
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 servings.
Ingredients: 1 medium red onion, cut into 1/2-inch slices; 2 plum tomatoes, halved and seeded; 1 jalapeno pepper, halved and seeded; 2 tablespoons canola oil, divided; 3 medium ripe avocados, halved and pitted; 1/4 cup fresh cilantro leaves, chopped; 2 tablespoons lime juice; 2 teaspoons ground cumin; 3/4 teaspoon salt; Tortilla chips

If you’re a guacamole lover, try this fun grilled version that gives it a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. —Lindsay Sprunk, Noblesville, Indiana

Ingredients

1 medium red onion, cut into 1/2-inch slices
2 plum tomatoes, halved and seeded
1 jalapeno pepper, halved and seeded
2 tablespoons canola oil, divided
3 medium ripe avocados, halved and pitted
1/4 cup fresh cilantro leaves, chopped
2 tablespoons lime juice
2 teaspoons ground cumin
3/4 teaspoon salt
Tortilla chips

Directions

In a large bowl, combine onion, tomatoes, pepper and 1 tablespoon oil; gently toss to coat. Grill, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes or until tender and charred, turning occasionally. Brush avocados with remaining oil. Grill or broil avocados, cut side down, 4-6 minutes longer or until charred. Cool vegetables completely.
Chop onion, tomatoes and pepper; set aside. Peel avocados; transfer to a large bowl and mash with a fork. Stir in vegetables, cilantro, lime juice, cumin and salt. Serve immediately with chips.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup dip: 85 calories, 8g fat (1g saturated fat), 0 cholesterol, 152mg sodium, 5g carbohydrate (1g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat.

Originally published as Grilled Guacamole in Grill It 2016 Bookazine