Recipe

		Inside Out Stuffed Avocados
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.