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Grilled Avocado Smoky Chipotle Guacamole

Grilled Avocado Smoky Chipotle Guacamole

This is a pretty traditional guacamole recipe with a smoky twist. You get that smoky flavor from the slightly charred avocados, smoked paprika, and chipotle pepper. I like regular guacamole, but I LOVE this one. It is the best guacamole I have ever had.  As summer winds down, you can bring this to your last couple of barbeques OR to your first fall football get-togethers! 
Grilled Avocado Smoky Chipotle Guacamole

 

Grilled Avocado Smoky Chipotle Guacamole

The day after I made this guacamole, my husband and I had come back from shopping and we were cranky and so hungry. I made some cleaning-out-the-fridge nachos with a little wedge of cheddar, some random queso fresco, and leftover spicy sour cream (made by mixing sour cream with a few dashes of lemon juice, hot sauce, and a little bit of garlic) with lots of this guacamole smeared over the top. I may or may not have declared it the best thing I’ve ever eaten. I also tend to get more dramatic as my hunger level rises, so I’m not sure how good of a judge I really am. Feel free to make this at home and judge for yourself!  A warning though, this guacamole is so good, you might eat it all before you get to put it on nachos.

Grilled Avocado Smoky Chipotle Guacamole

Grilled Avocado Smoky Chipotle Guacamole
Serves 4
A unique guacamole made with grilled avocados, smoked paprika, and chipotle in adobo sauce.
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 3 avocados, halved, seeded, and brushed with olive oil
  2. 2 tbsp lime juice
  3. 1 chipotle pepper in adobo sauce, minced
  4. 1/2 tsp smoked paprika
  5. 1/2 tsp kosher salt
  6. 1/4 tsp cumin
  7. 1 Roma tomato, diced
  8. 1/2 small red onion, diced
  9. 1 small clove garlic, minced
Instructions
  1. Preheat grill or grill pan on medium-high.
  2. Grill avocados, with the flesh side down on the grill for about 7-8 minutes, until you see black char marks.
  3. Remove avocados from grill and let cool until no longer hot. Scoop out the flesh into a bowl and toss with lime juice.
  4. Add chipotle, paprika, salt, and cumin. Mash avocados and mix together.
  5. Fold in tomatoes, onion, and garlic. Serve.
Notes
  1. You can find chipotle peppers in adobo sauce in the ethnic/Latin American foods aisle; they come in a small can. I used the La Costeña brand. Before mincing the pepper, cut it in half and scrape out some of the seeds to lower the level of spiciness, if desired (I did this and I like spicy things, all those seeds would have been a little much, even for me).
My California Kitchen http://mycaliforniakitchen.com/

 

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6 comments

  1. Lizzie says:

    Made this tonight. I didn’t have chipotle chilis but used the powder (I always forget an ingredient). Also instead of chips I ate then with tots (Oregon style). Yum-o

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