Grilled Guacamole with Poblano & Lime

Total Time: 25 min

Prep: 15 min

Cook: 10 min

Serves: 12

Easy

This smoky, rich guacamole gets its delicious flavor from charred avocados, tomatoes, onion, and poblano. The fresh ingredients combine to make this one of the tastiest guacamoles you've ever had. Be sure to remove the plum tomatoes from the grill first or they'll be too soft to dice. For more heat, swap in a few grilled jalapeños or serrano peppers for the poblano. Serve the guacamole immediately after preparing it. In addition to serving the guacamole with chips, you can also try it in tacos, on a sandwich, on toast, or in a salad. Garnish with cilantro.

Ingredients

5 sprays cooking spray
3 medium plum tomatoes, firm, halved lengthwise, seeded
3 avocados, medium, halved, pitted (leave in skin)
2 slices uncooked red onion, thick, 1/2 inch thick each
½ large poblano chile, seeded
1 pinch kosher salt
1 pinch black pepper
2 tbsp cilantro, chopped, plus more for garnish
½ tsp lime zest, finely grated
2 tbsp fresh lime juice
¾ tsp ground cumin
¾ tsp kosher salt

Instructions

Off heat, coat grill rack or grill pan with nonstick spray. Preheat a gas grill or grill pan to high, or prepare a high fire in a charcoal grill.
Lightly season all vegetables with a pinch each of salt and black pepper and transfer to grill. Cook tomatoes and avocados, turning halfway through cooking, for about 3 minutes. Cook onion, turning occasionally, until lightly charred, about 6 minutes. Cook chile, turning halfway through cooking, until browned, 8 to 10 minutes. Let vegetables cool slightly.
Into a large bowl, scoop avocados, and lightly mash. Stir in cilantro, lime zest and juice, cumin, and 3⁄4 tsp salt. Chop tomatoes, chile, and onion and gently fold into avocados. Garnish with more cilantro.
Serving Size: ¼ cup Grilled Guacamole with Poblano & Lime.