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Prep 25min
Total35min
Servings16
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Ingredients
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
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Steps
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.
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For extra heat, add 1/4 teaspoon red or green pepper sauce.
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