GRILLED AVOCADOS
Make and share this Grilled Avocados recipe from Food.com.
Provided by Valerie in Florida
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Stir together olive oil and lime juice. Brush avocados all over with olive oil mixture. Sprinkle cut sides of avocados with salt.
- For charcoal grill, grill avocado halves, cut side down, on the rack of an uncovered grill directly over medium coals for 5 minutes or until browned. Turn avocado halves, cut side up. Fill centers of avocado halves with the 1/4 cup picante sauce and shredded cheese. Cover grill and grill about 5 minutes more or until cheese begins to melt. (For a gas grill, preheat grill. Reduce heat to medium. Place avocado halves on grill rack over heat. Cover and grill as above).
- Remove avocados from grill. Sprinkle tops of avocado halves with snipped cilantro. If desired, serve on a bed of salad greens with additional picate sauce and sour cream.
Nutrition Facts : Calories 254.5, Fat 23.2, SaturatedFat 4.4, Cholesterol 6.3, Sodium 252.6, Carbohydrate 11.7, Fiber 8.3, Sugar 1.4, Protein 4.4
GRILLED AVOCADOS
Had some ripe avocados left over. They were extras from guacamole the previous weekend. So I gave this quick and extremely easy recipe a shot on the grill, and the wife and kids loved it. Fresh ones are good too. Use paprika instead of the chipotle and chili powder for less spicy. Canola oil can be substituted for olive oil if desired.
Provided by kcin.malo
Categories Appetizers and Snacks Spicy
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
- Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 8.6 g, Fat 21.5 g, Fiber 6.8 g, Protein 2 g, SaturatedFat 3.1 g, Sodium 8.4 mg, Sugar 0.7 g
GRILLED FAJITAS WITH PICO DE GALLO
This is a good recipe when you're pressed for time. The beef doesn't need to marinate very long before grilling, and the accompanying vegetable relish is easy to stir up with just a few ingredients. It makes a delicious meal.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine 2 tablespoons lime juice, oil and garlic; add steak and turn to coat. Cover and refrigerate for 30 minutes., For pico de gallo, in a small bowl, combine the zucchini, tomato, picante sauce and remaining lime juice; set aside. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately.
Nutrition Facts : Calories 518 calories, Fat 19g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 635mg sodium, Carbohydrate 56g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.
FAJITA BURGER WITH GUACAMOLE
Nothing beats a sizzling hot platter of fajitas--well, except maybe this burger! We took the fun of a fajita platter and turned it into a decadent burger that is loaded with peppers, onions and plenty of pepper jack cheese for some kick. Worcestershire sauce brings salty umami to both the guacamole and the burger patties.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
- Combine the avocado, sour cream, hot sauce, lime juice, 1 tablespoon of the Worcestershire sauce and 1/2 teaspoon salt in a medium bowl and mash together with a potato masher or the back of a fork. Stir in the cilantro, cover and set aside.
- Combine the oil, bell peppers, onion, jalapeno, 1 tablespoon of the chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and toss to combine; set aside.
- Combine the beef, remaining 1 tablespoon Worcestershire sauce, remaining 1 teaspoon chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and mix well. Divide the mixture into fourths and shape into patties.
- Lightly brush the grill grates with oil. Put the bell pepper mixture in an open grill basket and cook over direct heat, tossing frequently, until the peppers and onions are golden and tender, 12 to 15 minutes. Move the basket over indirect heat. Put the patties over direct heat. Grill the patties until marked on the bottom, about 3 minutes. Flip and cook about 2 minutes, then top each patty with 1 slice of pepper jack cheese. Cover the grill and cook until the cheese is melted and the patties are marked on the other side and slightly firm, about 1 minute more for medium rare. Remove the patties and pepper mixture to a serving platter.
- Spread the guacamole on both sides of the buns and top with the patties and pepper mixture.
BEEF FAJITAS WITH PICO DE GALLO
Sort of a semi-Asian approach to fajitas. Adapted from the Kikkoman website, but I use lite (lower sodium) versions of the soy & teriyaki sauces. They also spread butter on tortillas before adding meat & toppings; I omit the butter. Preparation time does not include 2 hours for the pico de gallo to set, covered, before using.
Provided by echo echo
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Make pico de gallo: place avocado thru pepper in a bowl; stir in onion thru lime juice; let stand, covered, 2 hours.
- Combine soy sauce & lime juice; use to marinate meat 15 minutes, turning pieces over once.
- Broil or grill meat about 4 inches from heat source 3 minutes (for medium-rare) or to desired doneness.
- Warm tortillas in 325º oven.
- To assemble, top ½ each tortilla w/ meat, pico de gallo and sour cream.
Nutrition Facts : Calories 297.4, Fat 15.2, SaturatedFat 4.6, Cholesterol 66.9, Sodium 1458.5, Carbohydrate 6.1, Fiber 2.3, Sugar 1.6, Protein 33.7
GRILLED AVOCADOS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 28m
Yield 6 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the grill.
- Quarter the avocados and remove the seed. Season with salt and pepper, to taste, and brush with grapeseed oil. Grill the avocado slices over indirect heat, leaving undisturbed for the first 2 to 4 minutes or so to let the seasonings integrate into the surface and to allow the caramelization process to begin. Then, flip the avocados, remove from grill and let rest.
- Through the feed opening of a running blender add, 1 at a time, the vinegar, salt, black pepper, mustard, parsley, and garlic. Leaving the blender running add the olive oil through the feed opening in a slow thin stream.
- Serve the grilled avocado with enough of the dressing to coat and garnish with fresh parsley sprigs.
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
CLASSIC GROUND BEEF WITH GUAJILLO CHILES
This favorite of American households is the usual "starter" taco served at schools, airports, and drive-ins, and undoubtedly what most of us picture when we think of tacos. It's the familiar fried folded corn tortilla shell layered with shredded iceberg or romaine lettuce, piquant fresh tomato salsa, and a cumin-flavored ground beef filling topped with grated cheese-but this one is so much tastier. As with any taco served in a crispy shell, fill and eat it right away or it will get soggy. Try to buy a high-quality ground beef, preferably pure ground chuck with a 25 to 30 percent fat content. Less expensive hamburger grinds will work fine, but they won't be as flavorful or juicy.
Yield makes 10 tacos
Number Of Ingredients 15
Steps:
- In a large, heavy skillet, heat the oil over medium-high heat; add the onion and garlic and sauté until the onion is softened, 3 to 4 minutes. Add the tomatoes, guajillo and serrano chiles, cilantro, cumin, oregano, and the 3 tablespoons of water. Season with salt and pepper. Cook the tomato mixture down until the consistency of a thick marinara sauce. Crumble in the ground beef, mashing and stirring it to combine with the sauce, increase the heat to high and cook, covered, until the meat has lost its pink color and the filling is moist, but not liquid, about 12 minutes. The meat should be soft like meatloaf.
- Remove from the heat, stir in the lime juice, and serve right away, or keep warm in the pan until ready to serve.
- To serve, divide the lettuce, filling, salsa, and cheese equally between the crispy shells and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some lettuce and filling in a crispy shell, top with cheese and salsa, and eat right away.
GRILLED AVOCADO QUESADILLAS
I have been making this recipe at the cottage for numerous years now. (I was given it by a "summer neighbour"). It makes a nice light meal with a tossed salad and I love that it can be made up to four hours ahead of time and there is no fussing with people having to tailor their own.
Provided by mbarski
Categories Lunch/Snacks
Time 20m
Yield 8 quesadillas, 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and pit avocado.
- Chop and stir with tomato, corn, green onions, salt, pepper, coriander, and mozzarella.
- Spread over half of each tortilla.
- Fold uncovered half over filling and gently press the edges together.
- In a non-stick frypan, or on a grill heated to medium, cook quesadillas for 1 1/2 minutes or until bottom is lightly browned.
- Flip over and cook until filling is heated through.
- Can be prepared up to 4 hours ahead of time, covered, and refrigerated.
Nutrition Facts : Calories 395.6, Fat 18.7, SaturatedFat 5.9, Cholesterol 22.1, Sodium 710, Carbohydrate 46, Fiber 6.8, Sugar 2.7, Protein 13.8
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