I love avocados. A perfectly ripe avocado melts in your mouth when eaten in its natural state, adds cool texture to a sandwich or salad, and creates the perfect guacamole. As an added bonus a serving of avocado fulfills one of your daily fruit and vegetable requirements and provides a healthy dose of good fats (which is a nice change after all of the bacon that has been creeping its way into my cooking lately. Inspired by a recipe I found on Morsels and Musings, I set about creating my own version of a broiled avocado.
We ate the avocados as a side dish with dinner but they could easily be served as a part of a buffet table or as an appetizer, or even a late night snack. I’m thinking they would make a nice first course when paired with a cup of chilled gazpacho soup and a handful of homemade tortilla chips.
1 avocado, sliced in half lengthwise with pit removed
1 lime, juiced, plus more for garnish
1 tablespoon minced red onion
1 tablespoon minced fresh jalapeno peppers
1 tablespoon tabasco sauce
1/4 cup finely grated pepper jack cheese
Sea Salt and freshly ground black pepper to taste
- Pre-heat the broiler. Line a baking tray with parchment paper.
- Score the insides of the avocado halves and place on the prepared baking tray.
- Squeeze the lime juice over each half, add the tabasco sauce, and sprinkle with the cheese. Top with the minced onions and jalapeno and a healthy dose of sea salt and freshly ground pepper.
- Place under the broiler and cook for 5 minutes or until the cheese is brown and melted.
- Remove from oven, let cool for one minute then serve with additional lime juice if desired.