Have you ever tried grilling them? Well, I hadn’t and my biggest issue with an avocado is that I usually eat it before I can do anything with it! However, you should give this a whirl.
I halved my little green gems (they need to be pretty ripe but not mushy), removed the pit, and placed them upside down on a hot grill. Move them around a little to get some good grill marks:
grill marks galore!
I removed from the grill and dressed with a mixture of Mexican shredded cheese. Place back on grill (cheese side up, of course), lower lid and let cheese melt.
Before attacking these little morsels, I added a little salsa. I was afraid that the salsa, etc., would overwhelm the flavor of the avocado — NOT!! Oh soooo good! Thanks for dropping by, and hope you enjoy these as much as we did!
Avocados, halved and pitted
Shredded cheese (mexican blend or monterrey jack)
Place avocados cut side down t get some grill marks, flip over, add cheese. Place back on grill to let cheese melt. Top with salsa and enjoy!
Listen, I’ve had a ton of Mexican cookbooks that found their way to a garage sale or some other demise. If I have never heard of the ingredients that are in a recipe, probably not going to happen. There’s a lot of peppers and spices, etc., that would be really good, but I don’t have time! So, I ran across this recipe for homemade enchilada sauce and it is sooo good. And EASY. And, I’ve even frozen it.
Imagine delicious mexican food/enchiladas, and I think you can be with me on this! It takes no time and is a lot better than the canned stuff. So, check out the recipe below, and thanks for reading!!!!
Easy Enchilada Sauce
3 TBSP vegetable oil
1 medium onion, finely chopped
3 TBSP flour
One 29-oz can tomato sauce
1 TBSP chili powder
2 1/2 tsp ground cumin
1 1/2 tsp salt
In a medium saucepan, heat the oil over medium-high heat. Add onion and cook until softened. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt. Bring to a boil and simmer for 5 minutes.
I’m way way far removed from being a health nut. However since we eat a lot of Mexican food, and therefore I purchase a lot of taco seasoning, I looked around to see how to make my own since I don’t really like the packaged flavor. There’s a whole bunch of crap in packaged seasoning, so I figured I had nothing to lose if I just made my own. Result: yum! FYI – I have a really delicious simple recipe for enchilada sauce I’ll share soon!
BTW – this is an amazing Friday, and am sitting here on the dock blogging away. It’s a little rainy but weather beautiful. Here’s my “house”:
My floating home!
You can add heat as you desire, but this is really good, and lot cheaper if you love Mexican food as we do!
1 TBSP Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Crushed Red Pepper Flakes
1/4 tsp Dried Oregano
1/2 tsp Paprika
1.5 tsp Ground Cumin
1 tsp Salt
1 tsp Black Pepper (optional)
Whisk all ingredients and store in airtight container.