Inside Out Stuffed Avocados Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 large semi-ripe avocados, halved Olive oil Kosher salt and freshly ground black pepper 1/2 pint grape tomatoes, quartered 2 cloves garlic, minced 1/2 jalapeno, finely diced 1/8 cup small red onion, finely diced 1/8 cup chopped fresh cilantro 2 teaspoon distilled white vinegar 1/8 cup sour cream 1/2 teaspoon agave nectar Juice of 1/2 lime 1 teaspoon hot sauce 1 cup tortilla chips, crushed
			Preheat a grill to medium heat. Using the tip of a paring knife, cut off a sliver of the skin from the rounded side of each avocado half, so they will lay flat on your serving platter. Score the flesh side of each avocado half in a cross-hatch pattern. Brush the inside of the avocado halves with olive oil and sprinkle with salt and pepper. Place the avocado halves cut-side down on the grill for 1 minute 30 seconds. Turn the avocado halves 90 degrees to get cross-hatch grill marks and cook for another 1 minute 30 seconds. Remove from the grill and place, grilled-side up, on a large platter. Stir together the tomatoes, garlic, jalapeno, onion, cilantro, vinegar, salt and pepper in a mixing bowl. Set aside for assembly. Whisk together the sour cream, agave, lime juice and hot sauce in a small mixing bowl to form the crema. Mound about 2 heaping tablespoons of the vegetable mixture into each avocado half. Drizzle the margarita crema over the avocados. Sprinkle the tortilla chips on top. Serve immediately.