Grilled Avocados Filled with Blistered Tomato Salsa

Grilled Avocados Filled with Blistered Tomato Salsa
28 June 2012
Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

Some of the best summer appetizers are also the easiest to prepare, and our grilled, stuffed avocados certainly fit the bill. This starter takes just minutes to make, but it looks and tastes fantastic.




    • 1 clove garlic
    • 2 tablespoons extra virgin olive oil plus more for the tomatoes
    • 1 tablespoon freshly-squeezed lime juice
    • 3 avocados
    • Fine sea salt
    • Coarsely-ground black pepper
    • 18 grape tomatoes
    • 2 serrano chiles, stemmed, seeded and thinly sliced
    • 2 tablespoons coarsely-chopped cilantro leaves
    • Sour cream

    Notes on using a Kalamazoo Hybrid Fire Grill:

    This recipe grills ingredients for a short period, so you may wish to just use the gas burners if you are not cooking other items. Pre-heat the grill on high for about 10 minutes. For the medium-hot fire, you can turn the burners down to medium right after placing the ingredients on the grill grate.

    To grill with charcoal, load the Hybrid Fire Grill Drawer with premium Kalamazoo Quebracho Charcoal and fire up the gas burners on high. Once the charcoal fire is set, you can turn off the gas burners below. Wait until the charcoal is ashed over and all visible flame has subsided before grilling the ingredients.


Prepare the grill for direct grilling over a medium-hot fire.  

Crush the garlic clove into a medium bowl. Add the oil and lime juice and whisk together. Halve and pit the avocados. Brush some of the oil mixture onto each half without letting any puddle in the hole where the pit was (we don’t want it dripping into the grill and causing flare-ups). Reserve the remaining liquid. Season the avocados liberally with salt and pepper.

Skewer the grape tomatoes and drizzle them with olive oil. Season with salt.

Place the avocados on the grill cut-side-down. Add the tomatoes alongside. Grill for 4 to 5 minutes, turning the tomatoes once. The avocados should be nicely marked and the skin on the tomatoes should be blistered. Remove everything from the grill.

Cut the tomatoes in halves or quarters. Add them to the liquid in the bowl. Fold in the chiles and cilantro to complete the blistered tomato salsa.

Spoon some of the salsa mixture into each avocado half and finish with a little salt. Garnish with dollops of sour cream. Serve warm.


Chef Rick Bayless

Check out Chef Rick Bayless' Tips for Quick-Grilling 10 Great Foods.

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  • Phillip

    April 24 2014, 12:32 am

    I made a slight mod to this I filled the smoker box with alder chips. Came out nice.

  • katherine

    May 05 2013, 5:17 pm

    I replaced sour cream with a bit of mozza and also added some balsamic reduction…. Magnificent!!!

  • Russ

    April 24 2013, 12:55 pm

    Nathalie—I am sorry, but we do not calculate or test the caloric content of the recipes. I understand it would be valuable information.


    April 11 2013, 11:20 pm

    AMAZING!!! Husband, kids and I ate every single bite!!! We used two cloves of garlic though grin

  • Nathalie

    March 14 2013, 12:36 pm

    This looks awesome. I cant see where the calorie content is listed. Could you help me with this information please?

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