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Preparation time
15 minutes
Total time:
25 minutes
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Ingredients
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3 avocados
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1-2 jalapeño peppers, halved and seeded
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250 mL (1 cup) fresh cilantro leaves, not packed
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125 mL (½ cup) + 10 mL (2 tsp.) olive oil, divided
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90 mL (¼ cup + 2 tbsp.) lime juice
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15 mL (1 tbsp.) liquid honey
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1 mL (¼ tsp.) salt
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To taste, pepper
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250 mL (1 cup) regular or jalapeño Monterey Jack cheese
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Directions
- Preheat the barbecue to low.
- Do not peel avocadoes. Slice each in half lengthwise. Remove and discard pits. Set aside.
- Place the jalapeños, cilantro, 125 mL (½ cup) olive oil, lime juice, honey, salt, and pepper in a blender and blend on high until smooth. Set aside.
- Brush avocado halves with remaining olive oil and then place them cut-side down on the grill. Close lid and grill until lightly charred, about 5 minutes. Turn avocados right-side up and top with cheese. Increase barbecue heat to medium. Close lid and cook until the cheese is melted, about 4 minutes. (Grill another 1 to 2 minutes if you prefer the cheese golden and bubbly.)
- Place each avocado half in a bowl, drizzle generously with reserved vinaigrette, and serve.
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