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Grilled Guacamole

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  • Prep 25 min
  • Total 35 min
  • Servings 16
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This summery guacamole takes the "tableside" trend to a whole new place - the grill! Fresh avocados, sweet onions and other tasty veggies take on great flavour from grilling.
Created Jun 21, 2011
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  • 1 medium sweet onion, thinly sliced, cut in half
  • 2 jalapeno chiles (3-inch/7.5 cm), cut lengthwise in half, seeded
  • 4 ripe large avocados cut in half, pitted and peeled
  • 3 plum (Roma) tomatoes, cut lengthwise in half, seeded
  • 1/4 cup (50 mL) chopped fresh cilantro
  • 2 tbsp (25 mL) fresh lime juice
  • 1 clove garlic, finely chopped
  • 1 tsp (5 mL) coarse (kosher or sea) salt
  • 1/2 tsp (2 mL) ground cumin
  • 1/4 cup (50 mL) Queso Cotijo or Feta cheese, crumbled


  • 1
    Heat gas or charcoal grill. Spray 18x14-inch piece of heavy-duty foil or grill pan with cooking spray. Place onion and chiles on foil or pan. Place on grill over medium heat.
  • 2
    Cover grill; cook 5 to 8 minutes or until onion and chiles are crisp-tender and just beginning to brown. Add avocados and tomatoes to the onion and chiles. Cover grill; cook about 5 minutes longer or until avocados and tomatoes are hot, turning once halfway through grilling.
  • 3
    Remove vegetables from grill to cutting board. Finely chop chiles and coarsely chop remaining vegetables. In medium bowl, place vegetables, cilantro, lime juice, garlic salt and cumin; mix gently until combined. Stir in the cheese. Serve warm. If desired, serve with tortilla chips.

Expert Tips

  • Tip 1
    For Extra Heat: Add 1/4 teaspoon red or green pepper sauce.

Nutrition Information

No nutrition information available for this recipe
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