Grillside Guacamole Recipes

GRILLED GUACAMOLE

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 GUACAMOLE

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.

GRILLSIDE GUACAMOLE

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.

GUACAMOLE

Steps:

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

GRILLED GUACAMOLE

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.

GRILLED GUACAMOLE AND GRILLED QUESO DIP

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.

TABLESIDE GUACAMOLE

Steps:

• Open the avocados and scoop avocado meat into a mocajete (or serving bowl).
• Chop avocado meat with the fork and spoon, using the spoon to hold the avocado.
• Use the fork to pierce the orange and the lime, squeeze over avocado meat and mix well.
• Add garlic, onions, tomatoes and cilantro.
• Before you add the serranos, decide how hot/spicy you would like it (1 teaspoons for mild, 2 teaspoons for hot and 1 tablespoon for VERY HOT).
• Add salt and mix well to ensure all of the ingredients are properly mixed into the guacamole.
• Enjoy your freshly made Tableside Guacamole!

TABLESIDE GUACAMOLE

Steps:

• Gather all the ingredients together on a small table or T.V. tray in front of your guests.
• Begin by slicing each avocado in half lengthwise with a medium-sized kitchen knife. Hold one avocado half in the palm of your hand with the pit facing up. Strike the avocado pit with the blade of the knife , twist the knife and pry out the pit; discard the pit. Score the flesh of the avocado with the knife into large dice cubes. Repeat with the other avocado halves with the pits, then score the remaining avocado halves in the same way.
• Using a large spoon, remove the flesh of the avocados from the skins to a large bowl. Discard the skins. Once all the avocado halves have been "peeled", gently mash using a fork and spoon. (Do NOT over-mash -- guacamole should have delicious lumps of avocado in each bite.).
• Slice the lime in half or quarter it and squeeze the juice over the mashed avocado. (Along with adding flavor, the lime juice helps preserve the color of the avocado.).
• Add the remaining, prepared ingredients and mix. (If you aren't making the guacamole tableside, but ahead, wait until just prior to serving to add the tomatoes.).
• Serve with tortilla chips or your favorite vegetables. Dip and Enjoy!

CLASSIC PARTY GUACAMOLE RECIPE BY TASTY

Steps:

• In a medium bowl, combine the avocado, tomato, red onion, jalapeño, lime juice, salt, and pepper. Mix together until fully incorporated. Top with cilantro, if using.
• Serve with tortilla chips.
• Enjoy!

GRILLED-ONION GUACAMOLE

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.