How about a little de-constructed guacamole? Just a little chopped tomato, onion, chili pepper and lime juice stuffed in a pitted avocado and topped with cheese. It’s as simple as that. A few minutes in a hot oven and you have a heavenly lunch or supper. Of course, I made a few substitutions to use what I had on hand — sambal oelek for jalapeno chilis and chipotle Havarti instead of pepper jack. The flavors are beautifully layered with each one hitting the palate just right. Delish!
BAKED AVOCADO (Serves 2)
- 1 avocado
- 1/4 cup finely chopped onion
1/4 cup tomatoes (finely chopped)
- 1 jalapeno chilies (finely chopped)
- 1 tsp cilantro (minced)
- 1 tbsp lime juice (freshly squeezed, from about 1 lime)
- 1/4 cup pepper jack (shredded or crumbled)
- hot sauce (for serving)
- Preheat the oven to 325 degrees and position a rack in the center.
- Cut an avocado in half and remove the pit.
- In a small bowl, combine the onion, tomato, jalapeno, cilantro, lime juice, and ¼ teaspoon salt.
- Season the avocado halves with salt and pepper. Divide the onion-tomato mixture between the avocado halves. Sprinkle the cheese on top.
- Crinkle two small pieces of foil and place them on a small baking sheet. These will help secure the avocado halves and keep them from rolling around.
- Place the avocado halves on the foil holders and place the baking sheet in the oven. Bake until the cheese has melted and the avocado is warm throughout, about 8-12 minutes.