Grilled Stuffed Avocados

Grilled Stuffed Avocados

On a recent trip to England, my wife ordered a bowl of baked avocados. They were covered in onions, peppers, and topped with cheese. As an avocado fan, I was immediately intrigued. I’ve always toyed with the idea of grilling avocados for guacamole, but it always struck me as a little gimmicky. This, on the other hand, is something perfectly adaptable for the grill. Better yet, It doesn’t require a plate, just a fork. It’s the perfect meal, even if it’s short on meat.

Grilled and Stuffed Avocados

By Mike Lang

Ingredients

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Unsalted Butter

1 small onion, sliced

1 small bell pepper, sliced

2 Avocados, ripe, slightly soft to the touch

1 teaspoon cumin

½ teaspoon kosher salt

¼ teaspoon freshly cracked pepper

4 ¼ inch slices of mature cheddar cheese (or extra sharp cheddar)

Instructions

Thinly slice the onions and peppers.

In a small skillet over low heat, add the butter and olive oil. Once the butter has melted, add the onion and pepper. Cook for approximately 20-25 minutes, stirring periodically.

Prep the Avocados

The key to slicing an avocado is to slice around its dense pit. Place the avocado on a cutting board with the narrow end facing up. With a sharp knife, slice down the middle of the avocado until you hit the pit.

Rotate the avocado towards you and continue to cut down.

Rotate the avocado again, you should come full circle. Continue to slice.

With the avocado sliced, take hold of both sides and twist. The sides should separate with the pit still lodged in one.

Place the avocado slice with the pit skin side down. With a knife, strike the pit. It may take more than once for the knife to hold.

Once the knife is embedded in the pit, twist the pit to remove it. Discard.

Mix together the cumin, salt, and pepper. Sprinkle evenly over the avocado flesh.

Add equal amounts of the onion/pepper mixture to the tops of the 4 avocados halves.

Grill the avocados over direct medium heat with the lid closed for approximately 20-25 minutes, until the avocado is soft when pressed.

Add the cheese to each avocado, close the lid, and grill for another 5 minutes, or until the cheese has melted. Remove and serve.

 

 

What are your thoughts? (5)

03.06.17

Jason P

I have now made these 3 times, and my wife and myself really love these! I have also have made them with some added chopped bacon. These are a winner every time!

03.05.17

Mike Lang

Hi Jason - I'm so glad to hear!! And the bacon idea is fantastic! Thanks for sharing!!

02.03.17

MYRONE R

Sounds great, but I'm going to take Jim's idea of adding bacon and kick it up a notch by adding chopped shrimp.

10.08.16

Frank G

Mike, Thank you SO MUCH for your contributions to the Weber Nation. I've been grilling for 7 years, Genesis E-310. I'm faithful to the recipes Jamie Purviance provides on Weber.com. I recently found this blog & began cataloging some of your recipes for my grill binder. One thing I'd like to ask of you... Could you provide temperature ranges; 350~450, 400~500, etc. in your instructions? It would be a great help to me and maybe others trying your recipes. My wife & I LOVED this recipe!

Keep On Grillin'!

Frank
Lawrenceville, NJ

10.08.16

Mike Lang

Hi Frank! Wow, thanks so much! I'm glad you found the blog and are enjoying our content! It sounds like your Genesis is getting some solid work!!

Thanks for the suggestion. I try to strictly adhere to low-heat (250°-350° F), medium-heat (350°-450° F), and high-heat (450°-550° F), so if I manage to leave out an exact temperature, follow this guide and you will be good!

I'm thrilled you liked the avocados! Grill on!!

Mike

07.29.16

jim l

This Looks Excellent!
I'm Doing This But Adding Bacon To It.
Great Idea Weber (Mike Lang)!!

07.28.16

Mike Lang

Hey Jim! That is awesome and the bacon idea is fantastic! I'm going to have to try the same as well!!

Thanks again and cheers!
Mike

07.22.16

Bill B

Absolutely Awesome. Great job and thanks for sharing. Only change was adding a bit of Tabasco sauce to the avocado before loading with the balance of ingedients.

07.22.16

Mike Lang

Fantastic, Bill, thanks...and wow, I love the Tabasco idea!! Thanks for the tip!

Mike

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