Skip to Content
A message to our customers on COVID-19 Read More About Sobeys COVID Response
Prep Time
10 mins
Total Time
25 mins
Serves
6

Ingredients

3
avocados
1 or 2
jalapeño peppers, halved and seeded
1 cup
loosely packed fresh cilantro leaves
250 mL
1/2 cup + 2 tsp
olive oil
125 mL + 10 mL
1/4 cup + 2 tbsp
lime juice
60 mL + 30 mL
1 tbsp
honey
15 mL
1/4 tsp
sea salt
1 mL
pepper to taste
1 cup
shredded Monterey Jack or Jalapeño Jack cheese
250 mL

Method

Step 1
Do not peel avocadoes. Slice each in half lengthwise. Remove and discard pits. Set aside.
Step 2
To make the vinaigrette, in a blender, combine jalapenos, cilantro, 1/2 cup (125 mL) olive oil, lime juice, honey, salt and pepper. Blend on high until smooth. Set aside.
Step 3
Brush avocado halves with remainder of olive oil. Place cut-side down on grill preheated to low. Close lid and grill until lightly charred, about 5 min. Turn avocados right-side up, top with cheese. Increase grill heat to medium. Close lid and cook until the cheese is melted, about 4 min. (Grill another 1 to 2 min. if you prefer the cheese golden and bubbly.)
Step 4
Place each avocado half in a bowl, drizzle generously with reserved vinaigrette (serve with spoons).

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
380
Fat:
34 g
Saturated Fat:
6 g
Carbs:
12 g
Fibre:
3 g
Sugar:
3 g
Cholesterol:
15 mg
Protein:
6 g
Sodium:
210 mg