Grillside Guacamole

 

1

medium sweet onion, thinly sliced, cut in half

2

jalapeño chiles (3 inch), cut lengthwise in half, seeded

4

ripe large avocados (about 2 lb) cut in half, pitted and peeled

3

plum (Roma) tomatoes, cut lengthwise in half, seeded

1/4

cup chopped fresh cilantro

2

tablespoons fresh lime juice

1

clove garlic, finely chopped

1

teaspoon coarse (kosher or sea) salt

1/2

teaspoon ground cumin

1/4

cup Queso Cotijo cheese, crumbled

• 1 Heat gas or charcoal grill. Spray 18x14-inch piece of heavy-duty foil or grill pan with cooking spray. Place onion and chiles on foil or pan. Place on grill over medium heat.
• 2 Cover grill; cook 5 to 8 minutes or until onion and chiles are crisp-tender and just beginning to brown. Add avocados and tomatoes to the onion and chiles. Cover grill; cook about 5 minutes longer or until avocados and tomatoes are hot, turning once halfway through grilling.
• 3 Remove vegetables from grill to cutting board. Finely chop chiles and coarsely chop remaining vegetables. In medium bowl, place vegetables, cilantro, lime juice, garlic salt and cumin; mix gently until combined. Stir in the cheese. Serve warm. If desired, serve with tortilla chips.