Inside Out Stuffed Avocados
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 249
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 8
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 4
- Sodium
- 403
- Total: 30 min
- Active: 30 min
Ingredients
4 semi-ripe avocados, halved
Olive oil
Kosher salt and freshly ground black pepper
1 pint grape tomatoes, quartered
2 cloves garlic, minced
1 jalapeno, finely diced
1/2 small red onion, finely diced (about 1/4 cup)
1/4 cup chopped fresh cilantro
1 tablespoon distilled white vinegar
1/4 cup sour cream
1 teaspoon agave nectar
Juice of 1 lime
Hot sauce, to taste
1 cup tortilla chips, crushed
Directions
- Preheat a grill to medium heat.
- Using the tip of a paring knife, cut off a sliver of the skin from the rounded side of each avocado half, so they will lay flat on your serving platter. Score the flesh side of each avocado half in a cross-hatch pattern. Brush the inside of the avocado halves with olive oil and sprinkle with salt and pepper. Place the avocado halves cut-side down on the grill for 1 minute 30 seconds. Turn the avocado halves 90 degrees to get cross-hatch grill marks and cook for another 1 minute 30 seconds. Remove from the grill and place, grilled-side up, on a large platter.
- Stir together the tomatoes, garlic, jalapeno, onion, cilantro, vinegar, salt and pepper in a mixing bowl. Set aside for assembly.
- Whisk together the sour cream, agave, lime juice and hot sauce in a small mixing bowl to form the crema.
- Mound about 2 heaping tablespoons of the vegetable mixture into each avocado half. Drizzle the margarita crema over the avocados. Sprinkle the tortilla chips on top. Serve immediately.