📍 Where this dish comes from: State of Mexico · Teotihuacan
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 270kcal
Ingredients
- 2 large ripe avocados halved, pits removed; sub: small Hass avocados for tapas-size bites
- 6 oz queso blanco 1/2-inch slices; sub: halloumi, paneer, or grilling mozzarella
- 1 tbsp olive oil for brushing; sub: avocado oil or ghee
- Quick salsa fresca: 1/2 cup diced tomato (sub: cherry tomatoes tomatillo), 2 Tbsp minced red onion (sub: green onion), 1 Tbsp minced jalapeño (sub: serrano for more heat), 2 Tbsp chopped cilantro (sub: flat-leaf parsley), 1 Tbsp lime juice, sea salt & pepper to taste
Instructions
- Preheat grill: Gas/charcoal medium-high direct heat, or grill pan preheated until a droplet dances.
- Prep salsa: Combine tomato, onion, jalapeño, cilantro, lime juice, salt, and pepper. Chill while grilling.
- Oil & season: Brush cut side of avocado halves and both sides of queso slices with olive oil. Sprinkle avocados lightly with salt.
- Grill avocados & cheese: Place avocados cut-side down for 2 min to score deep marks. Flip; lay queso slices on grates. Grill 2 min more, just until cheese softens.
- Assemble: Transfer avocados to plates. Nestle a piece of grilled queso into each hollow. Spoon salsa fresca over the top.
Nutrition
Serving: 1serving | Calories: 270kcal | Protein: 9g | Fat: 23g
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About This Dish
Fire-kissed avocado halves filled with smoky queso blanco and a spoonful of crisp salsa fresca — part salad, part warm appetizer, 100% keto delight.
Health Benefits
- Avocado delivers heart-healthy monounsaturated fats and potassium.
- Queso blanco adds high-quality protein without excess lactose.
Pairs Well With
- Chayote “Noodle” Ensalada
- Chorizo & Mushroom Sauté