Avocado Archives - LowCarbvana

This melt-in-your-mouth grilled cheese is what cheese lovers have been longing for! Try it with my Roasted Red Pepper Tomato Soup for true comfort food on a cold day.

Triple-Cheese Grilled Cheese Sandwich

Print Recipe

Approximately 26 Carbohydrates. May vary depending on the bread you like.

Course Bread, Lunch

Cuisine American

Keyword Cheddar Cheese, Grilled Cheese, Low-Carb Bread, Mayonnaise, Monterey Jack Cheese, Parmesan Cheese, Roasted Red Peppers, Spinach

Prep Time 10

Cook Time 15

Total Time 25

Servings 2

Equipment

Butter Knife
Non-Stick Frying Pan with Lid Or I prefer Cast Iron
Spatula
Toaster
cutting board
Sharp knife
Grill Press Optional

Ingredients

4 Slices of your favorite low-carb bread I like Dave's Killer Bread, 13 carbs per slice
3 Tbsp Mayonnaise
1 Cup Parmesan Cheese Grated
2 Slices of Sharp Cheddar Cheese
2 Slices of Monterey Jack Cheese
3 Tbsp Butter
1 Jarred Roasted Red Pepper Squeeze out excess water on a paper towel to prevent a soggy sandwich
½ Cup Fresh Spinach Leaves
Thinly Cut Avocado Slices Optional

Instructions

Gather all your ingredients and tools to save time.
Partially toast bread slices so they are slightly firm but not crispy.
Spread mayonnaise on one side of each toast. Sprinkle Parmesan on top of the mayonnaise and press down gently to adhere. Place 2 toasts on cutting board, Parmesan cheese side down.
Heat half of the butter in a fry pan on medium-high heat until butter is bubbling.
On cutting board, top the 2 toasts in this order: cheddar cheese, roasted red pepper slices, spinach leaves, Monterey Jack cheese, and second toast, with the Parmesan sides up. Option to include avocado slices.
Place gently in fry pan. Cook for 5-7 minutes or until golden with the lid on fry pan. Lift both sandwiches from the pan to a cutting board. Melt the remaining butter in the fry pan.
Gently flip sandwiches and return them to the pan.
Press gently with a grill press or cover with a lid to help the cheese melt. Cook on low-medium heat until golden on the second side.
Transfer to cutting board to cool slightly before cutting.
Enjoy with my Roasted Red Pepper Tomato Soup or Gazpacho. Dip away my friends!!

As my mom would say, “We eat with our eyes”. These cute little boats are not only appealing to your eyes, they are stuffed with flavorful charred tomatoes, onions and spicy chipotle peppers in adobe sauce. So satisfy your eyes and your tastebuds folks. Enjoy!

Spicy Avocado Boats

Print Recipe

Approximately 8 carbohydrates per serving

Course Appetizer, Side Dish

Cuisine Mexican

Keyword Avocado

Prep Time 15

Cook Time 5

Total Time 20

Servings 4

Equipment

Cast iron skillet or your favorite fry pan
Wooden spoon or spatula
Chopping knife
Teaspoon
Serving Platter
cutting board

Ingredients

2 Tbsp Extra virgin olive oil evoo
½ Cup diced onion yellow, white or red
½ Cup diced green pepper
½ Tsp each salt and pepper
½ Cup cherry tomatoes cut in half, plus 5 uncut for garnish
¼ Cup chopped cilantro reserve half
1-2 Chipotle pepper in adobe sauce Chop, remove seeds
2 Ripe avocados cut in half, remove pit, and rub cut side with lime juice to prevent browning
2 Tbsp Lime juice reserve half
1 Cup Lettuce
½ Cup Sour cream full fat
Tortilla chips a low carb option is SmartChips: 2 carbs/10-12 chips

Instructions

Gather all the "tools for the trade" and ingredients to save lots of time!
Saute onions and peppers in evoo in skillet on medium high until soft, about 4-5 minutes.
Char tomatoes in same skillet, about 5 minutes.
Stir in half of the chopped cilantro, Chipotle peppers, and 1-2 teaspoons of the canned Chipotle liquid, depending on how much heat you like!
Hollow out approximately 2 teaspoons from the center of the halved avocados to enlarge the "boats".
Scoop the onion and pepper mixture in each avocado cavity.
Place filled avocado halves on a bed of lettuce with reserved tomatoes. Sprinkle reserved lime juice on top.
Garnish with reserved cilantro, and sour cream. Serve with your favorite tortilla chips.