This quick to fix side dish features avocados stuffed with a spicy Monterey Jack cheese mixture.
- Stir together olive oil and lime juice. Brush avocados all over with olive oil mixture. Sprinkle cut sides of avocados with salt.
- For a 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 picante sauce and sour cream. Makes 4 servings.
Nutrition Facts (Grilled Avocados)
- Per serving:
- 204 kcal cal.,
- 19 g fat
- (4 g sat. fat,
- 2 g polyunsaturated fat,
- 11 g monounsatured fat),
- 6 mg chol.,
- 292 mg sodium,
- 9 g carb.,
- 6 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet