GRILLED GUACAMOLE
If you're a guacamole lover, try this fun grilled version that has a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. -Lindsay Sprunk, Noblesville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- 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 until tender and charred, turning occasionally, 6-8 minutes. Brush avocados with remaining oil. Grill or broil avocados, cut side facing the heat, until charred, 4-6 minutes. 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.
Nutrition Facts : Calories 85 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
GRILLED GUACAMOLE
Just a few minutes on the grill brings an intense smokiness to ripe avocadoes. Straight from the fire, this warm guacamole is an irresistible appetizer.
Provided by Paula Jones
Categories Appetizer
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas grill over medium-high heat.
- Brush avocados with olive oil. Place avocados on grill over medium-high heat. Cover grill; cook 2 to 4 minutes on each side or until grill marks appear and avocados soften.
- Transfer avocados to bowl. Mash with fork. Add lime juice, garlic and cilantro. Mix to combine.
- Season with salt and pepper.
Nutrition Facts : ServingSize 1 Serving
GRILLED GUACAMOLE AND GRILLED QUESO DIP
In Mexico, charring vegetables such as corn, tomatoes, peppers and onions is a popular way to add a smokey flavor to salsas, soups, sauces and the like. We used that technique here for both the guacamole and queso. You can also make the rest of the queso on the side burner, if your grill has one. If not, be sure to set the saucepan over high enough heat on the grill so that the mixture simmers. Since queso doesn't reheat well, make it right before you want to serve it.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill to medium heat.
- Place the jalapeños, onions, tomatoes, avocados and limes on a baking sheet and brush lightly with olive oil. Transfer the jalapeños, onions, tomatoes (cut-side down), avocados (cut-side down) and limes (cut-side down) to the grill. Grill the jalapeños and onions, turning occasionally, until charred and crisp-tender, 6 to 7 minutes. Grill the tomatoes, turning once, until charred and the skins have started to pull away, 3 to 4 minutes. Grill the avocados and limes just enough to mark them, 2 to 3 minutes. Transfer each ingredient as it is ready to a cutting board and set aside until cool enough to handle. If your grill doesn't have a side burner, leave the grill on.
- Finely chop the jalapeños. Coarsely chop the onions. Remove the skins from the tomatoes (if some of the skin sticks, that's fine) and coarsely chop. Scoop the avocado into a medium bowl and coarsely mash with a fork. Squeeze in the juice from the grilled limes and season with 1 teaspoon salt. Add the cilantro and half of the jalapeños, onions and tomatoes and stir to combine. Set the guacamole aside.
- Increase the heat of the grill to high (or turn on the side burner). Place the cream, cream cheese and chili powder in a medium saucepan and cook on the grill, whisking, until smooth and bubbly, 2 to 5 minutes. Whisk in the Cheddar and Monterey Jack in handfuls, letting one melt before adding the next, until thick and smooth. Add the remaining jalapeños, onions and tomatoes and cook, stirring, until just heated through, about 30 seconds. Season with salt to taste. Transfer to a serving bowl and serve immediately with the guacamole and tortilla chips.
GRILLED GUACAMOLE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 2 to 2 1/2 cups
Number Of Ingredients 7
Steps:
- Heat a grill pan to medium heat and place the avocados and jalapenos in the pan cut-side down. Grill until the avocados and jalapenos start to char, 3 to 5 minutes.
- In a medium bowl, douse the garlic and onions with the lemon and lime juices. Season liberally with salt and set aside to allow the flavors to marry.
- Scoop the avocado flesh from the skins. Place a metal cooling rack over the bowl. Working with one half at a time, place the avocado cut-side down on the rack and press down, pushing it through the rack. The rack will dice it as its being added to the bowl. Repeat for the remaining halves. Finely chop the jalapenos and add to the guacamole. Mash with a fork until fairly smooth. Adjust the salt, and then serve.
GRILLED-ONION GUACAMOLE
Provided by Molly O'Neill
Categories easy, appetizer
Time 1h20m
Yield Four to six servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine the oil, lemon juice, vinegar, pepper, cumin and 3/4 teaspoon salt. Place in a shallow dish, add the onion and let marinate for 1 hour. Heat a grill until hot. Drain the liquid from the onion and place on a grill. Grill for 3 minutes per side. Coarsely chop.
- Peel, seed and cut the avocados into 1/2-inch dice. Dice the tomato. Combine the grilled onion, avocados, tomato, garlic, chilies and cilantro. Season to taste with salt and lime juice. Keep at room temperature until ready to serve.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 302 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED CHICKEN GUACAMOLE WITH CHERRY TOMATOES
Watching your carb intake? Then you've got to try this grilled chicken guacamole. Simple ingredients turn a snack into a gourmet meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with chicken and tomatoes.
Nutrition Facts : Calories 142 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 177mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 6g protein.
GRILLSIDE GUACAMOLE
This summery guacamole takes the "tableside" trend to a whole new place - the grill! Fresh avocados, sweet onions and other tasty veggies take on flavor from grilling, while a sprinkling of Mexican Cotija cheese gives this dish an even more delicious twist.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 16
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. Spray 18x14-inch piece of heavy-duty foil or grill pan with cooking spray. Place onion and chiles on foil or pan. Place on grill over medium heat.
- Cover grill; cook 5 to 8 minutes or until onion and chiles are crisp-tender and just beginning to brown. Add avocados and tomatoes to the onion and chiles. Cover grill; cook about 5 minutes longer or until avocados and tomatoes are hot, turning once halfway through grilling.
- Remove vegetables from grill to cutting board. Finely chop chiles and coarsely chop remaining vegetables. In medium bowl, place vegetables, cilantro, lime juice, garlic salt and cumin; mix gently until combined. Stir in the cheese. Serve warm. If desired, serve with tortilla chips.
Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
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