GRILLED AVOCADOS
Had some ripe avocados left over. They were extras from guacamole the previous weekend. So I gave this quick and extremely easy recipe a shot on the grill, and the wife and kids loved it. Fresh ones are good too. Use paprika instead of the chipotle and chili powder for less spicy. Canola oil can be substituted for olive oil if desired.
Provided by kcin.malo
Categories Appetizers and Snacks Spicy
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
- Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 8.6 g, Fat 21.5 g, Fiber 6.8 g, Protein 2 g, SaturatedFat 3.1 g, Sodium 8.4 mg, Sugar 0.7 g
GRILLED AVOCADOS
Make and share this Grilled Avocados recipe from Food.com.
Provided by Valerie in Florida
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Stir together olive oil and lime juice. Brush avocados all over with olive oil mixture. Sprinkle cut sides of avocados with salt.
- For 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).
- Remove avocados from grill. Sprinkle tops of avocado halves with snipped cilantro. If desired, serve on a bed of salad greens with additional picate sauce and sour cream.
Nutrition Facts : Calories 254.5, Fat 23.2, SaturatedFat 4.4, Cholesterol 6.3, Sodium 252.6, Carbohydrate 11.7, Fiber 8.3, Sugar 1.4, Protein 4.4
SOUTHWEST GRILLED CHICKEN SALAD RECIPE
Steps:
- In a food processor or blender add the onion, garlic, oregano, cumin, chipotle pepper, adobo sauce, smoked paprika, lime juice, fresh cilantro, salt, and pepper. Pulse a few times to liquefy. Pound chicken breasts to an even thickness. Place the chicken in a large zip-top plastic bag, pour the marinade over the chicken and massage a few times to distribute the marinade evenly over the chicken. Refrigerate for at least 8 hours to overnight.
- Remove the chicken from the refrigerator and allow to sit at room temperature for 15-30 minutes before grilling. Preheat the grill to 400ºF.Grill the chicken without turning for 5-7 minutes per side (this will depend on the thickness of your chicken breasts), or until a thermometer reads 165ºF degrees in the thickest part. Remove from the grill and let rest for at least 10 minutes before slicing.Grill the corn and jalapenos for 15-20 minutes, turning frequently, until lightly charred.
- Place the chopped lettuce on the bottom of a large platter or salad bowl. Top with the black beans, grilled corn, grilled jalapenos, tomatoes, avocado, cilantro, and sliced grilled chicken.
- Serve with our Fire Roasted Salsa or our Creamy Jalapeno Cilantro Dip.
Nutrition Facts : Carbohydrate 44 g, Protein 36 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 72 mg, Sodium 331 mg, Fiber 17 g, Sugar 11 g, Calories 567 kcal, ServingSize 1 serving
SOUTHWEST GRILLED AVOCADOS
Make and share this Southwest Grilled Avocados recipe from Food.com.
Provided by Samantha in Ut
Categories Tex Mex
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat grill to medium-high heat. Remove pits from avocados and brush first with lemon juice, then extra virgin olive oil.
- Place avocados skin side down on grill for 2 minutes, turn and grill for 2 more minutes.
- With a spatula, carefully remove avocados from grill and spoon salsa into seed pits.
Nutrition Facts : Calories 204, Fat 14.5, SaturatedFat 2, Sodium 19.9, Carbohydrate 18, Fiber 7.7, Sugar 1.9, Protein 4.4
GRILLED AVOCADOS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 28m
Yield 6 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the grill.
- Quarter the avocados and remove the seed. Season with salt and pepper, to taste, and brush with grapeseed oil. Grill the avocado slices over indirect heat, leaving undisturbed for the first 2 to 4 minutes or so to let the seasonings integrate into the surface and to allow the caramelization process to begin. Then, flip the avocados, remove from grill and let rest.
- Through the feed opening of a running blender add, 1 at a time, the vinegar, salt, black pepper, mustard, parsley, and garlic. Leaving the blender running add the olive oil through the feed opening in a slow thin stream.
- Serve the grilled avocado with enough of the dressing to coat and garnish with fresh parsley sprigs.
GREAT AMERICAN SOUTHWEST SLIDERS WITH PRICKLY PEAR AND GRILLED AVOCADO SALSA
Provided by Food Network
Categories main-dish
Time 40m
Yield 6 servings or 18 sliders
Number Of Ingredients 22
Steps:
- Heat an oiled grill to 400 degrees F or heat an oiled grill pan.
- For the salsa: Slice the red onion into thick slices, about 1/2-inch thick. Cut avocado in half and remove the pits. Grill the onion and avocado halves on an oiled grill until slightly charred. Remove the onion to a cutting board and dice. Scoop avocado flesh into a bowl and add 1/2 cup of diced grilled red onion. Stir in the diced cactus, cilantro, cumin and chipotle pepper sauce. Mash the mixture and mix well. Add the garlic, tomato and lime juice and combine well. Season with kosher salt and pepper, to taste. Press plastic wrap onto the surface of the salsa and cover and refrigerate until ready to use.
- For the sliders: In a large bowl, combine the beef, chorizo, tortilla chips, 2 teaspoons salt and 3/4 teaspoon pepper and mix gently. Form into 18 golf ball-size rounds, then flatten and shape into a size to fit the buns.
- Oil the grill and put the burgers on the grill. Tent the burgers with foil or a hotel pan and squirt with water to create steam. Grill the burgers until desired doneness, about 3 minutes per side for medium. After turning, divide the slices of Monterey jack among the burgers. Put the rolls on the grill and close the lid until the cheese is melted and the rolls are toasted.
- For the crema: In a small bowl, whisk together the crema and chipotle hot sauce, to taste.
- Put the burgers on the roll bottoms and top with salsa and crema. Cover with the roll tops. Stuff the prickly pears with tortilla strips and serve alongside the sliders.
SOUTHWEST GRILLED CHICKEN SALAD
Steps:
- In a large bowl, add chicken, seasonings, and olive oil. Stir to combine.
- Add seasoned chicken to a large frying pan and cook thoroughly. Set aside.
- Wash and cut lettuce to desired size, set aside.
- Rinse canned corn and add to a small frying pan. Roast corn over medium heat.
- Drain and rinse black beans.
- Dice avocado into bite size pieces and tomatoes in half.
- Add lettuce, seasoned chicken, roasted corn, black beans, avocado, tomatoes and tortilla strips to a bowl. Top with desired dressing.
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- OPTIONALLY, BAG THE CHICKEN AND VEGGIES in separate bags and refrigerate to marinate further
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