Grilled guacamole with poblanos & lime

Smartpoints value per serving
Total Time
25 min
15 min
10 min
This smoky, rich guacamole gets its delicious flavor from the charred avocados, tomatoes, onion, and poblano. The fresh ingredients combine to make this one of the tastiest guacamoles you've ever had. Be sure to remove the plum tomatoes from the grill first or they'll be too soft to dice. 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)


3 item(s), medium, halved, pitted (leave in skin)

plum tomato(es)

3 medium, firm, halved lengthwise, seeded

uncooked red onion(s)

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

poblano chile

½ large, seeded

kosher salt

1 pinch, or to taste

black pepper

1 pinch, or to taste


2 Tbsp, chopped (plus extra for garnish)

lime zest

½ tsp

fresh lime juice

2 Tbsp

ground cumin

¾ tsp

kosher salt

¾ tsp


  1. Coat a grill or grill pan with cooking spray; heat over high heat.
  2. Lightly season all vegetables with salt and pepper to taste; place on grill. Grill tomatoes and avocados, flipping once halfway through, for 3 minutes; remove and set aside. Grill onion, turning occasionally, until lightly charred, 6 minutes; remove and set aside. Grill poblano, flipping halfway through, until browned, 8-10 minutes; remove from grill and let all vegetables cool slightly.
  3. Scoop avocado into a large bowl; lightly mash. Stir in cilantro, lime zest and juice, cumin, and salt.
  4. Dice tomato, peppers, and onion; gently fold into avocado. Serve with fresh vegetables and/or chips for dipping.
  5. Serving size: ¼ cup guacamole

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