Creamy and chunky components blend together for a new grilled taste sensation.
Heat a grill pan to medium hot (or fire up the charcoal grill with a small mesh basket on top) . Grill the peppers until they are fairly hot then put them in a plastic bag to sweat. Allow them to sit in the bag for at least 10 minutes to loosen their skins.
While the peppers are sweating, lightly brush the onion slices with some oil and grill them on both sides until they are well marked and starting to soften a bit. Chop up the grilled onions into coarse chunks and place in a large bowl.
Cut the two avocados in half lengthwise and remove the pits. Make 4 or 5 slices lengthwise in each 1/2 then remove the slices from the shell with a large spoon. Spray the slices lightly with non-stick (or spray the hot pan carefully) DO NOT TRY SPRAYING A GRILL OVER BURNING CHARCOAL! Place the slices in the grill pan (or on the grill) and allow them to grill for about two minutes. Turn them 90 degrees and grill for another minute or so. Then turn them over and grill the other sides for 2 - 3 minutes. They should be warmed throughout and have definite grill marks. Place 1/4 of the grilled slices in the bowl with the onions and set the remaining slices aside to cool a bit.
Take the sweated peppers and gently remove their skins and any seeds. Place the flesh of the peppers on the grill to cook for a few minutes while you mash the avocado in the bowl with the onion chunks. Add some lemon juice to make the mixture soft but don't mash it completely into a puree. By now the peppers will be hot throughout and have nice grill marks as well. Remove the peppers to a cutting board and allow them to cool for a bit.
Lightly grill the tomato halves to loosen the skin and mark part of the flesh. Peel off any loose skin and cut in 1/2 inch chunks. Add them to the bowl but do not stir just yet.
Cut the slightly cooled peppers into 1/2 inch dice and add them to the bowl. Add a bit more lemon juice and turn the mixture briefly with a large spoon.
Cut the grilled avocado slices into 3/4 inch chunks and add them to the bowl. Sprinkle a bit more lemon juice to keep them from turning brown. Turn the mixture lightly with a spoon, season with salt, pepper, and lemon juice to taste. add the chopped cilantro. Do not over mix as you want to have a nice chunky texture.
Allow this to cool completely or place in the refrigerator to chill.
Serve at room temperature or chilled with crisp tortilla chips. Or place a heaping spoonful on top of a bowl of your favorite chile and sprinkle a few crushed corn chips on top.
MEYER LEMONS: are sweeter than normal lemons. You can subsitute 1/2 orange juice and 1/2 regular lemon juice.
Each (app. 1/2 cup) serving (not counting chips) contains an estimated:
Cals: 84, FatCals: 55, TotFat: 6g
SatFat: 1g, PolyFat: 1g, MonoFat: 4g
Chol: 0mg, Na: 50mg, K: 398mg
TotCarbs: 8g, Fiber: 3g, Sugars: 1g
NetCarbs: 5g, Protein: 2g
I serve this with soy-based flaxseed chips for a diabetic-friendly snack. It was also fantastic on top of a bowl of Texas style red chile.