These avocados are stuffed with peas, onion, tomato, chorizo sausage, garlic and spices and topped with cheese. Omit the sausage for the vegetarians.
Yes, avocados, stuffed and thrown on the grill, are darn tasty for the meat eater and vegetarian alike. I made up this recipe after making a delicious summer salad that included chopped avocados and peas together. The flavor combination of peas and avocados was so tasty that I knew I wanted to devote a recipe to the pair, and this is what I came up with.
Grilling the avocados on medium coals brings out a wonderful smoky flavor, and the flesh turns warm and creamy. This dish comes together in less than an hour, including time on the grill, and I promise it will become a grilling favorite. You can eat these as a side next to a grilled steak or fish, or as a main. And it’s so versatile I encourage you to adapt the recipe based upon your personal preferences and whatever you happen to have in the refrigerator.
STUFFED AVOCADOS
This dish can be served as a side next to grilled meats, or as a main course. Either way, use a spoon to scoop out the warm avocado and stuffing
Serves 2 as a main course (use 1/2 an avocado per person as a side)
- 2 avocados halved and pit removed
- 1/2 lime
- 1/2 cup fresh peas (frozen and thawed is fine, too)
- 1/2 medium white onion, chopped
- 1 tomato, chopped
- 1 teaspoon chili powder
- 2 cloves garlic, chopped
- 1/4 pound cooked chorizo (optional)
- chopped jalapeno (optional)
- cheese to top (I recommend queso blanco but jack, cheddar,and even Parmesan are fine, too)
- salt to taste
Light a charcoal grill. By the time you assemble the stuffed avocados the coals will be ready.
Steam the peas and onions together for about five minutes in a bit of boiling water, draining them when they are soft. You can also microwave them together in a bowl (no added water needed) for two minutes. Mash the peas with a fork until they are broken up; you want them mashed until they are about 1/2 the size of the whole pea or less. But don’t make a puree out of them; it’s important to keep the mix chunky to offset the creaminess of the avocado. Set aside in a bowl while you cook the chorizo in a skillet until done and chop the remaining ingredients.
To the peas and onions add the chopped tomato, garlic, cooked chorizo and jalapeno if using, chili powder, and salt. Stir until combined.
Halve your avocados and rub the cut surfaces well with a cut lime. (Use the rest of the lime to squeeze into ice water for a refreshing beverage!) Fill the avocado’s cavity heaping with the stuffing mix, plus as much as you can pile on in addition. Top with cheese and place on your grill. Cover and leave to heat for 20 minutes. Serve with a spoon and some salsa, if desired. That’s it!
Steam leftover stuffed avocados and serve with fried egg and hot sauce for a tasty breakfast!
THE NEXT MORNING
Be sure to make extra stuffed avocados. Breakfast the next morning will be just as good, if not better, than dinner the night before. Just remove your leftover avocado from the refrigerator and place them in a pan with a small amount of water. Bring the water to a simmer and steam the avocados, covered, until heated through (about 10 minutes). While they are steaming, fry up a couple of eggs–just make your favorite kind. Place the steamed avocados in a bowl and served with the fried eggs. Add plenty of hot sauce or salsa and enjoy!
