I’m sorry, but what month is it?! It’s a little unbelievable that five whole months have already passed, and I’m starting to feel the metaphorical fire under my bum to get moving on this year’s goals before I find myself writing about how I can’t believe it’s 2017. As much as I want to deny that summer is happening now, I will admit that I miss sitting out on our deck, drinking beer, and grilling food, so what better way to kick off June than with some Grilled Chipotle Guacamole!
We like to think of ourselves as guacamole connoisseurs around here, so I really like to play around with variations of it any time we make it. Since guacamole is typically served as a cold dip, I thought it might be interesting to try grilling the avocados first so I could serve it warm and add some complexity to the flavor. I also mixed in some fresh squeezed citrus juice and enhanced the smokiness even more by adding some chipotle chili powder. You get an entirely new flavor and you don’t need to add a lot of extra ingredients. Extra bonus: you can prep it all while grilling your main dish!
No grill? No problem! Toss those avocados under your broiler in the oven for a few minutes and you’ll achieve a similar effect.
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(makes 8-10 servings)
Ingredients:
3 avocados, halved and pitted
Half of a jalapeño
1/4 to 1/2 of a shallot
2-3 garlic cloves, minced
Juice from half a lime
Juice from half a lemon
1 tsp chipotle chili powder + a little bit of extra to sprinkle on top
Salt and pepper to taste
Turn your grill to a low-medium heat setting. Once hot, place avocado halves, jalapeño, and shallot cut side down and close the grill. Grill for 4-5 minutes or until lightly charred.
Depending on how hot your grill is, there may be a skin that forms on the avocado so just peel it away and discard.
While waiting on those items to cook, add minced garlic, lime and lemon juice, and chipotle chili powder to a medium sized bowl. When the jalapeño and shallot have slightly cooled, finely chop and add to the bowl. Scoop out the flesh (such morbid phrasing) from the avocado and add to the rest of the ingredients. Use a fork to mash the avocado and blend the ingredients together. Season with salt and pepper, sprinkle a bit of extra chili powder on top, and serve right away.
I paired mine with some killer grilled quesadillas that I’ll be sharing the recipe for tomorrow. In the meantime here’s a sneak peek!
