Broiled. As if you needed another way to enjoy avocados.
This recipe has made the rounds on blogs and Pinterest, and if you haven’t tried it yet, now is your big chance. All you need is an avocado or two, some shredded cheddar cheese, and one chipotle pepper with a bit of adobo sauce (the deep red liquid that chipotles in adobo come in). If you are only using one avocado, you probably won’t want to use the whole chipotle pepper – they are quite spicy! Or maybe that’s your speed – go with it.
I had been wanting to try this dish for ages, and finally found the perfect opportunity during a Cooking Club themed around basic cooking techniques last year (Hostess: me; Theme: Back to Basics: Cooking Techniques; Date: 05.19.13) {Thanks for making it, AWP!}. I have made it several times since, and it’s always a win.
Just slice the avocados in half and remove the pits. I laughed when I opened the two avocados pictured here – the pits were SO BIG that there was much less than an inch of avocado surrounding it. Maybe even half an inch. Ah well, portion control, right? I was not serving a huge crowd, so I guess it worked out ok!
Then in a small bowl, toss together the shredded cheese and finely diced chipotle pepper (with a little sauce); distribute evenly among the avocado halves.
A few minutes under the broiler, and you will be enjoying warm, smooth, creamy avocado, melted and crisp cheese, and a bit of kick from the chipotle pepper.
This dish makes a great brunch side – serve four halves on a rectangular tray with spoons and pass around family-style, or place one half on a bread plate (or a saucer – the built-in rim would be helpful for stabilizing the avocado) in between two place settings and let your friends share. Broiled Avocados with Chipotle + Cheddar would complement any egg dish, like simple scrambled eggs with quinoa and black beans; or something with a mexican flair like huevos rancheros. As an easy appetizer, just serve with crackers and a knife.
- 2 ripe avocados
- 4 T shredded cheddar cheese
- 1 chipotle pepper, with a bit of adobo sauce, finely minced
- Cut the avocados in half and remove the pits.
- Toss the cheese together with the chipotle pepper and sauce.
- Evenly distribute the mixture among the avocado halves (about 1 T per half), taking care to cover as much of the avocado as possible.
- Place on a broiler pan covered in aluminum foil, and then slide under the broiler, about 4" from the element, for 3 minutes or until the cheese browns and bubbles. As usual with the broiler, don't wander off! When your food is done, it's DONE!
Adapted from: Sources too numerable to mention.
Leave a Reply