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medium sweet onion, thinly sliced, cut in half
jalapeño chiles (3 inch), cut lengthwise in half, seeded
ripe large avocados (about 2 lb) cut in half, pitted and peeled
plum (Roma) tomatoes, cut lengthwise in half, seeded
cup chopped fresh cilantro
tablespoons fresh lime juice
clove garlic, finely chopped
teaspoon coarse (kosher or sea) salt
teaspoon ground cumin
cup Queso Cotijo cheese, crumbled
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.
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.
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.
For extra heat, add 1/4 teaspoon red or green pepper sauce.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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