- 5 ea. fresh Serrano chiles, divided, 4 whole (optional) and 1 minced
- 4 ea. dried guero chiles (can substitute chile de árbol or guajillo)
- 4 ea. fresh jalapeños
- 7 T. extra virgin olive oil, divided
- Salt and pepper to taste
- 2 ea. Avocados From Mexico, halved, pitted, and peeled
- 6 oz. Panela or Halloumi cheese, cut into 4 thick slices
- 2 ea. garlic cloves, minced
- 1/4 c. chopped fresh cilantro
- 3 T. balsamic vinegar
- 6 ea. cherry tomatoes, quartered
- Preheat oven to 375°F.
- On small baking sheet, toss the 4 whole Serrano peppers (optional), the whole guero chile, and jalapeños with 1 tablespoon olive oil to coat them. Season them generously with salt and pepper. Roast until chiles are softened and browned, about 20 to 25 minutes. Cool chiles on baking sheet.
- Cut a 1/8” slice off the bottom of each avocado half, just enough to stabilize it.
- Place the avocados, roasted chiles, and cheese slices in a glass baking dish large enough to hold them in one layer. In a small bowl, whisk together the minced Serrano chile, garlic, cilantro, and vinegar. Whisk in the remaining 6 tablespoons oil. Pour the mixture over the chiles and cheese and set aside to marinate for 20 minutes at room temperature.
- Prepare a gas grill to cook at medium-high heat or heat a grill pan over medium-high heat. Meanwhile, remove the avocados and cheese from the marinade and pat dry with paper towels. Grill the avocado halves, cut side down, until they have dark grill marks, 4 to minutes. Transfer each avocado half to an individual plate, placing it grilled side up. Grill the marinated cheese slices until they are seared but still hold their shape. Add 1 cheese slice to each plate, alongside the avocado half. Then add 1 of each roasted chiles to each plate. Toss the cherry tomatoes in remaining dressing and top avocados with them, dividing the tomatoes equally. Serve immediately.
- For a bite-sized appetizer, serve on top of a crostini, corn cake, or cracker.