1 medium haas avocado, halved and pit removed (or your favorite variety)
1 T vegetable oil
1 lime, halved
2-3 T sweet onion, diced small
2-3 T red and yellow bell peppers, diced small
1 tsp chopped jalapeño (optional)
Salt and pepper, to taste
1 tsp chopped cilantro
1/4 cup chili con queso blanco (fresh if you can find it)
1 small grilled chicken breast (seasoned with chili, lime, garlic, salt and pepper), chopped (alternatively any steak, grilled shrimp, or pork)
Jalapeño ranch or fresh salsa for serving, if desired
Heat your grill or grill pan (yes, you can make these indoors). Cut the avocado in half and remove the pit. Brush with vegetable oil and squeeze one half of the lime over the cut side. Season with salt and pepper. Leaving the skin on, grill 2-3 minutes or until you see beautiful grill marks. Grill the other half of the lime, cut side down 1-2 minutes.
Sauté the onions, jalapeño, and bell peppers in a small amount of oil, season with salt and pepper.
Warm the queso gently and place in the bottom of a shallow serving bowl or plate. Carefully remove the skin of the avocados and discard (you can use a large spoon or place them cut side down on a cutting board and peel them, using caution as they may be hot).
Place the avocados on the queso and top with chopped chicken (or meat/vegetables), the sautéed onions and peppers, chopped cilantro, and salsa or jalapeño ranch if desired. Serve with grilled lime.