Cali-Baked Avocado

Broiled Avocado w/ Adobo Chiles, Shredded Cheese

So I received an email from a client-turned-friend who is a greater chef than myself (lived/cooked in Tuscany) suggesting that I try this unorthodox preparation of avocado, a California favorite:

Hey, I know of your love for, and Cali inclination toward the avocado.  So, cut one in half.  Toss the seed (of course).  Leave the skin on.  Mix some shredded cheddar with a touch of lime juice, a pinch of salt, and a small finely chopped chipotle (in adobo).  Stuff that cheesy goodness into the seed pit.  Broil until brown & bubbly.  Serves almost like a healthy baked potato motif.  Tastes way better.

Being that I am Californian (he now resides in the beautiful Blue Ridge Mountains of Virginia), I certainly do have an inclination toward avocado, so I grabbed one off of my tree in the backyard, let it ripen and created the following recipe, albeit with reservations. In California, we enjoy the pure goodness of the avocado – plain, with salt, in guacamole, as a welcome addition to most dishes. . .but rarely cooked. In fact, I’ve always thought that cooking an avocado destroys it’s delicate butteriness. I was wrong. And thank you, Dave – this ‘Cali-Baked Potato’ is so easy. . .and will now be a staple in our household.



  • 1/2 large hass avocado
  • 2 chipotle chiles in adobo sauce, chopped
  • 1 tbsp shredded cheddar cheese
  • generous pinch of flake salt, such as maldon
  • 1/2 lime, juiced


  • preheat broiler
  • slice avocado in half, lengthwise
  • remove pit
  • add juice to avocado to prevent discoloration
  • add 1/2 of the salt, allow to permeate avocado
  • add cheddar cheese to hole vacated by pit
  • add chipotle peppers to fill out the hole
  • broil for 10 minutes or until barely brown & starting to bubble
  • enjoy!

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