Photo of Grilled Guacamole with Poblano and Lime by WW

Grilled Guacamole with Poblano and Lime

Points® value
Total Time
25 min
15 min
10 min
This smoky, rich guacamole gets its delicious flavour from the charred avocados, tomatoes, onion, and poblano. The fresh ingredients combine to make this one of the tastiest guacamoles you've ever had. For more heat, swap in a few grilled jalapeños or serrano peppers for the poblano. Serve the guacamole immediately after preparing it. In addition to serving the guacamole with chips, you can also try it in tacos, on a sandwich, on toast or in a salad. Garnish with cilantro.


Cooking spray

5 spray(s)

Plum tomato

3 medium, firm, halved lengthwise, seeded


3 medium, halved, pitted (leave in skin)

Red onion

3 slice(s), thick, 1/2 inch thick each

Poblano chile

½ large, seeded

Kosher salt

1 pinch(es)

Black pepper

1 pinch(es)


2 tbsp(s), chopped, plus more for garnish

Lime zest

½ tsp(s), finely grated

Fresh lime juice

2 tbsp(s)

Ground cumin

¾ tsp(s)

Kosher salt

¾ tsp(s)


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill.
  2. Lightly season all vegetables with pinch each of salt and black pepper and transfer to grill. Cook tomatoes and avocados, turning halfway through cooking, for about 3 minutes. Cook onion, turning occasionally, until lightly charred, about 6 minutes. Cook chile, turning halfway through cooking, until browned, 8 to 10 minutes. Let vegetables cool slightly.
  3. Into large bowl, scoop avocados and lightly mash. Stir in cilantro, lime zest and juice, cumin, and 3⁄4 tsp salt. Chop tomatoes, chile, and onion and gently fold into avocados. Garnish with more cilantro.
  4. Serving size: ¼ cup guacamole


Be sure to remove the plum tomatoes from the grill first or they'll be too soft to dice.