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Prep Time
10 mins
Total Time
25 mins


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
15 mL
1/4 tsp
sea salt
1 mL
pepper to taste
1 cup
shredded Monterey Jack or Jalapeño Jack cheese
250 mL


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).

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
34 g
Saturated Fat:
6 g
12 g
3 g
3 g
15 mg
6 g
210 mg
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