Grilled Avocados

Grilled Avocados

kcin.malo 0

"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."
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Ingredients

15 m servings 221 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat grill for medium heat and lightly oil the grate.
  2. 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.
  3. Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.

Reviews

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Very good! All it needed was a sprinkling of sea salt at the end...tasty! I would make these again. Thanks for sharing. :)

Not a fan of spicy, I used a Chipotle Lime seasoning made by Wildtree. It was great! Thanks for the simple and delicious idea!

These were ok. I made them exactly as written. A bit bland but a great idea on how to grill avocados! Next time I may add a pinch of salt and some fresh lime juice.

We found these fairly bland, but I like the basis. When I try again, I will slice, and season the slices individually to get a bit more flavor. I think Cajun would be good on this.

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