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Barbecued guacamole recipe

Barbecued guacamole recipe


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Avocados are cooked on the barbecue, then mashed with red onion, chilli, soured cream, lime juice, tomatoes and coriander. This guacamole is creamy and chunky, with a smoky caramel undertone.

19 people made this

IngredientsServes: 12

  • 4 avocados, halved and pitted
  • 1/2 small red onion, diced
  • 1 Scotch bonnet chilli, seeded and finely chopped
  • 125ml half fat soured cream
  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon hot sauce
  • 12 cherry tomatoes, quartered
  • 2 tablespoons chopped fresh coriander

MethodPrep:50min ›Cook:10min ›Extra time:30min chilling › Ready in:1hr30min

  1. Preheat an outdoor barbecue for low heat and lightly oil cooking grate.
  2. Cook the avocados on the preheated barbecue until just slightly browned and caramelised. Allow to cool to room temperature, then remove the skins and cube.
  3. Place a few tablespoons of the avocado into a mixing bowl and mash together with the onion, chilli and soured cream. Stir in the lime juice, garlic salt and hot pepper sauce, then gently fold in the remaining avocado along with the cherry tomatoes and coriander. Chill 30 minutes before serving.

Alternative cooking methods

You can also cook the avocados under the grill.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (17)

by Jillian

Fabulous recipe! If you love guacamole, then give this recipe a try. I would have never thought to grill an avocado before, but this really did give the guacamole a nice smoky taste! I cut the recipe in half and used minced garlic with a bit of kosher salt vs. garlic salt. I also added a bit of cumin and I loved the creaminess the sour cream added to this. Overall, a wonderful recipe especially served with warm tortilla chips!-09 Jul 2011

by MTCHYG

Made this for the Super Bowl yesterday and it was AWESOME!!! Put the avocados on the grill until they got some brownness and were soft and warm. Very tasty!!-07 Feb 2011

by adc06d

I have made this recipe 3 times now, it is awesome! Only difference I do is white onions not red, no jalapeno, and I use ro*tel original diced tomatoes and green chilies. I also grill up the avocados in a skillet on my stove with a little olive oil. It taste so good and I will continue to make this guacamole recipe for years.-17 Jul 2011


Chunky Grilled Guacamole

Step up your guac game with this DELICIOUS Chunky Grilled Guacamole. The subtly smoky flavor of the grilled veggies really kicks up this easy party appetizer.

Friends! I've made you a plate of what I'm not so humbly calling The Best Freaking Guacamole EVER. Grilled guacamole is going to knock your socks off.

Here's the deal:

Guacamole is the single best dip ever created. Thank you, Mexico. We all owe our chip dipping happiness to you.

Grilled anything also gets best ever status. Smoky little charred bits that are full of flavor and scream EAT ME are always (always!) the best.

Combine those two bests evers and, well, I'm sure you know where this is going.

The one thing we haven't grilled are the avocados. When I said grilled anything is the best, what I really meant was, “Grilled everything EXCEPT avocados is the best.” Cooked avocados IMO are kind of gross. Not 100% ick, but enough that I don't want to go out of my way to cook them.

I know that cooking avocados with eggs in them was all the rage a few years ago, but I couldn't jump on board that trend. Avocados turn a weird form of mushy when cooked and it totally throws me off.

So in this grilled guacamole, we grill everything except the avocados. This way, we keep the avocados delicious while adding the smoky flavor from the grilled veggies.


  • 4 avocados, halved and seeds removed
  • 1 lime, halved
  • 2 Roma tomatoes, diced
  • 1 jalapeño, seeds and rib remove and finely minced
  • 1/2 small red onion, diced
  • 1 Tablespoon finely chopped cilantro
  • Kosher salt and ground black pepper to taste

Prepare grill for medium-high heat cooking (approximately 400 degrees F).

Place the halved avocados and lime halves on the grill cut side down and allow them to grill for 5 minutes until lightly charred.

Remove the avocados and scoop the flesh from the peel using a spoon. In a small bowl, combine the avocado, juice from the limes, tomato, jalapeno, onion, and cilantro and mash with a fork to incorporate all of the ingredients. Add salt and pepper to taste and serve immediately or refrigerate until ready to serve.


Instructions

  1. Brush the mangos and avocados with avocado oil covering all sides. Over low heat grill mango halves 1-2 minutes until grill marks appear, then flip and grill other side 1-2 minutes. Cool, then dice. Over medium heat grill avocados for 5-7 minutes per side or until grill marks appear.
  2. In a large bowl, mash the grilled avocados with lime juice and salt. Add mango, onion, jalapeño and cilantro and stir until well combined. Taste and adjust as to your taste.

Serving Suggestion: Serve warm or room temperature with chips or in tacos or burgers. This grilled guacamole works great as a topping for grilled fish or chicken as well.

Beverage Pairing: Sparkling water with lemon or lime.

*Use a vegetable peeler to remove the mango skin and then cut vertically along the center core so only the two halves of mango flesh remain. Using the two mangos there will be 4 mango halves total.

**The more seeds the spicier it will be.

***Guacamole is best served the day it is made. Store leftovers in an airtight container in your refrigerator for 2-3 days.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


How do you make guacamole from scratch?

You want to start by prepping all of your ingredients.

Cut the avocados in half and remove the pits (but keep the skin on&hellipthat will help you during the grilling process!)

Cut the tomatoes in half, slice the red onion into thick, large rings (you want to keep the rings in tact so I found slicing the onion in thick slices worked best to keep the rings together).

Slice your jalapenos in half as well. You can remove the ribs and seeds like I do in my roasted jalapeno poppers and pimento cheese jalapeno poppers if you don&rsquot want a lot of spice, or you can keep them in (Brandi recommends removing the ribs and seeds in one pepper and keeping them in the other to give the dip a little heat and spice).

Slice the limes in half, r emove the cilantro from the stem and give it a quick chop, and mince the fresh garlic cloves too.

Preheat your grill to medium high heat.

You can either lightly grease your grill surface or you can brush a light coating of olive oil on each vegetable individually (I did the latter because it was easier for my set up).

When the grill is hot, grill each of your fresh veggies:

  • Grill the avocados face down for two to three minutes until you get visible grill marks
  • Grill the tomato cut side down for two to three minutes (be careful that it does not get too soft)
  • Grill the onion rings for about a minute to two on each side until you see visible grill marks
  • Grill the jalapeno halves for about one minute on each side.
  • Grill the lime cut side down for about one minute.

Set all of your grilled ingredients aside to cool.

Once everything is cool, scoop out the avocado flesh and using a potato masher or fork, mash it into a chunky consistency (chunky guacamole is the best guacamole in my opinion).

Dice the tomato, onion and jalapeno and mix into the mashed avocado.

Add the remaining ingredients&ndashminced garlic, chopped cilantro, and cumin&ndashinto the bowl.

Squeeze the two grilled lime halves into the bowl.

Stir everything together and taste it, and then season with salt and pepper!


Grilled Guacamole Recipe

Guacamole is usually made out of fresh raw ingredients but here is a recipe that requires a little baking, a little grilling.. A the end result is a kick ass grilled guacamole.

Grilled Guacamole Ingredients

  • ½ cup diced onion
  • 2 tbs. lime juice
  • ½ tsp. garlic salt
  • 12 cherry tomatoes, quartered
  • ½ cup reduced-fat sour cream
  • ½ tsp. hot pepper sauce
  • 4 Hass avocados, halved and pitted
  • 1 jalapeno pepper, seeded and minced
  • 2 tbs. chopped fresh cilantro, or as you may desire according to your taste

Method of preparation

Preheat grill for low heat and slightly oil the grate. Then cook the avocado on the grill till light brown and caramelized, let the avocados cool and then remove the skins. Cube the avocados and in a mixing bowl put ½ cup of the avocado. Mash it with onion, jalapeno pepper, and sour cream. After that, mix lime juice, garlic, salt and hot pepper sauce as well as the remaining avocado along with the cherry tomatoes & cilantro.

Let the grilled guacamole chill for 30 minutes before serving.


Grilled Guacamole - This twist on classic guacamole where you grill all the ingredients before mixing adds a slightly smokey flavor to the dip. Amazing!

Is there any better appetizer or dip than freshly made guacamole?

The question is kind of rhetorical, but also the answer is YES. It turns out there is a better dip than guacamole: Grilled Guacamole.

It’s not hard to make, and requires just a few fresh ingredients, but it will leave your guests begging for more.


Just a tip on amounts: My wife and I (two people) literally ate this all by ourselves. If you are feeding a crowd, plan accordingly, because this stuff will fly out of the bowl!


Smoky Guacamole

The secret to super-addictive guac is grilled avocados.

ripe avocados, halved and pitted

clove garlic, crushed with press

finely chopped fresh cilantro

Tortilla Chips, for serving

  1. Heat grill to medium-high. Brush cut sides of avocados with oil. Grill 2 to 4 minutes or until grill marks appear.
  2. Transfer avocados to cutting board cool slightly. Remove avocados from peel. Mash with lime juice, garlic, chipotle, and 1/2 teaspoon salt until almost smooth. Stir in red onion and cilantro. Transfer to serving bowl. Refrigerate, covered, until cold, about 1 hour. Serve with tortilla chips.

Nutritional Information (per 1/3 cup): Calories 190 Protein 2g Carbohydrate 11g Total Fat 17g Saturated Fat 2g Dietary Fiber 7g Sodium 265mg


Barbecued Chicken with Guacamole

  • Cuisine: Mexican
  • Course: Lunch
  • Skill Level: Easy
  • Add to favorites

  • Yield : 4
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m

Add a splash of Mexican to this twist on the club sandwich! Full of delicious flavour, perfect for a summer afternoon meal!

Ingredients

  • 4 Boneless, Skinless Chicken Breasts
  • 4 Ciabatta Rolls, Sliced Horizontally
  • Lettuce
  • 8 Slices of un-smoked, back bacon
  • Guacamole
  • Mexican Chilli Cheese
  • Mayonannaise

Method

Step 1

Prepare your barbecue! Why not use one of our Instant Barbecues? Quick and easy to light, takes only 20 minutes before it is ready to cook on!

Step 2

Season your chicken breasts with salt and pepper, and add to the barbecue to grill.

Step 3

After around 5-6 minutes, add your rashers of bacon to the barbecue too - grill away!

Step 4

Ensure your chicken is cooked all the way through - this should take 8 minutes on each side on the BBQ

Step 5

Toast your ciabatta's - add the lettuce and mayo. Add your chicken breast with the bacon - and add some chilli Mexican cheese and enjoy!


Burgers with Guacamole aka “The Beast”

This post may contain affiliate links. Please read my disclosure policy.

Burgers with Guacamole aka “The Beast” – a delicious and huge burger with guacamole and cheese.

Summer is here which means barbecue season is here. We love to barbecue and I’ve been craving burgers because I haven’t had one in a very long time. This burger turned out unbelievable, and it was so huge, I just had to name it The Beast. So I believe there’s no need to mention how easy it is to make burgers, I wanted to make this one extra special, not with your typical tomato, lettuce, ketchup or mayo. I wanted my burger with guacamole and boy, was I right on this one. This is money, why didn’t I do this before, it is a wonderful combination.

Let’s get down to business, shall we? Start with some nice lean ground beef and mix it with your favorite spices, normally I just use, salt and pepper, some cumin and some oregano. I used about a pound of meat here, so from a pound of ground beef, I made 3 huge burgers. Of course, you can make 4 or 5, just make the patties smaller. But you won’t be able to call your burgers The Beast.

Put the burgers on the grill, and in the meantime you can make the guacamole. Now this guacamole was super simple. Start with one avocado and one tomato.

Using a fork mash the avocado in a small bowl. Chop the tomatoes into small cubes and add it to the mashed avocado. Add juice of half a lemon to the bowl and salt and pepper to taste. Mix everything together and place in fridge until ready to assemble the burgers.

So my husband was in charge of the barbecue, and we also barbecued a couple corn on the cobs, a couple portobello mushrooms and some eggplants for my renown eggplant salad.

Once you flip the burgers, place a nice thick slice of provolone cheese on top and it will melt nicely. At this point you can also grill the bread buns, if you choose to. To assemble the burgers, place the beef patty with melted cheese on the bottom of the roll, and add a nice dollop of guacamole on top and put the top bun over the guacamole. Voila! You have The Beast! I dare you to eat this and think of eating anything else with it. It is a super meal on its own. I thought I could eat the corn on the cob or the grilled portabello but I was wrong. I thought I could finish The Beast off! The Beast won, thank God I have a dog, and my darling Mia is always eager to help me finish off a good juicy burger.

But it was good, as much as I could eat from it, it was truly enjoyed!

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!


15. Guacamole Fries

Max Bartick

The perfect collaboration between fries and guacamole, you never have to drunkenly decide again. But be careful, you're frying these bad boys. You have been warned. You'll never look back from the day you tried this recipe with guacamole for the first time, trust me.

And that's how to insert guacamole into every meal! These recipes with guacamole are guaranteed to be crowd pleasers, and hey, maybe you can charge people extra.



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