Grilled Avocados

Makes 4 Servings

Prep: 10 minutes
Grill: 10 minutes

174 Calories
16 grams Fat
7 grams Carbs
5 grams Fiber
3 grams Protein

1 tablespoon olive oil
1 tablespoon lime juice
2 large ripe avocados, halved, seeded and peeled (about 1 pound total)
1/8 teaspoon salt
1/4 cup bottled picante sauce
1 ounce Monterey Jack cheese, shredded or crumbled (1/4 cup)
snipped fresh cilantro
salad greens (optional)
sour cream (optional)

Stir together olive oil and lime juice. Brush avocados all over with mixture. Sprinkle cut sides of avocados with salt.

For a charcoal grill, grill avocado halves, cut side down, on the rack of an uncovered grill directly over medium coals for five minutes or until browned. Turn, cut side up. Fill center of avocado halves with 1/4 picante sauce and shredded cheese. Cover grill and grill about five minutes more or until cheese begins to melt. (For a gas grill, preheat grill. Reduce heat to medium. Place avocado halves on grill rack over heat. Cover and grill as above.)

Remove avocados from grill. Sprinkle tops of avocado halves with snipped cilantro. If desired, serve on a bed of salad greens with additional picante sauce and sour cream.