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SMOKED AND CHEESY AVOCADO BOMBS

AVOCADOS, CHEESE, GROUND MEAT. WHAT'S NOT LOVE?

Better than meatball, these avocado and cheese bombsSurprise your guests with these mouthwatering avocado bombs. Be sure to enjoy the bombs while they're hot and see the melted cheese ooze out! And if you want to get your fire started in the morning, try this for breakfast: you can substitute the cheese with an egg and the ground beef with the bacon!

INGREDIENTS

  • Fogo Super Premium Lump Charcoal
  • 3 Avocados
  • 2 lbs 80/20 ground beef
  • 3 slices Jalapeno Havarti Cheese
  • Cilantro
  • Taco Seasoning
  • Kosher Salt
  • Black Pepper
  • Optional: Salsa and Sour Cream as dipping sauces 

DIRECTIONS

GET STARTED 

Set up your grill for indirect heat at 225 degrees with some cherry wood for smoke, and taste. While the grill is warming up, start making the avocado bombs by slicing the avocado in half and removing the seed. Then, carefully remove the avocados from the skin with a spoon. It is tricky to get a perfect avocado, but not impossible! You got this.

Put the Jalapeno Havarti cheese inside the hole of the avocado. A few small slices will do.  This is a great melting cheese and it combines spice with creaminess. Pepper jack cheese would work if Havarti is not available. Put a few cilantro leaves with the cheese then close up the two sides of the avocado.

THE NITTY-GRITTY 

Next, split up your ground beef into 3 even parts after seasoning it. Take the first one and flatten it out a little on the counter and set the stuffed avocado on top. You want to make three even strips, lay them flat and then start wrapping. Wrap the avocado with the ground beef and sprinkle the outside with some taco seasoning and a liberal sprinkling of kosher salt. Do this for all 3 avocados.

Then smoke low and slow until the beef reaches 145 degrees internal temperature. It is difficult to get an accurate temperature reading since the meat layer is so thin, so just make sure it is cooked through and at least 145. The USDA says to cook ground beef to well done at 160 degrees.

Slice the avocado bombs in half and sprinkle with salt. Use salsa or sour cream for a dipping sauce. Enjoy with an ice cold margarita or cerveza.

Recipe Video  

Are you looking for a printable version of the recipe? Get it here!


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