Grilled Guacamole with Poblano and Lime
3 medium, firm, halved lengthwise, seeded
3 medium, halved, pitted (leave in skin)
Uncooked red onion(s)
3 slice(s), thick, 1/2 inch thick each
½ large, seeded
2 tbsp(s), chopped, plus more for garnish
½ tsp(s), finely grated
Fresh lime juice
- 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.
- 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.
- 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.
- Serving size: ¼ cup guacamole