Ingredients:

• 6 ripe avocados, halved and pitted
• ½ large red onion, halved
• 2 medium tomatoes
• 1 bulb garlic
• 2 jalapeños
• 3 limes, juiced
• 1 bunch coriander (cilantro), chopped
• 1 tbsp chili powder
• 1 tbsp cumin
• ½ tbsp kosher salt, or more to taste
• ½ tsp olive oil

Equipment:

• EGGspander convEGGtor basket
• Half-moon convEGGtor stone
• Aluminum foil

Method:

1. Set your EGG for indirect and direct cooking by placing the EGGspander convEGGtor basket in the EGG with one side using the Half Moon convEGGtor stone at 400ºF/204ºC.

2. Cut the top off the garlic bulb and place it into aluminum foil. Drizzle the olive oil over the top, and season with salt. Seal the aluminum foil at the top to enclose the garlic completely. Place on the indirect side of the EGG with the half-moon convEGGtor stone and roast for 10 minutes. Place the tomatoes, onion, and jalapeños on the direct side of the EGG.

3. Remove the vegetables from the EGG once the desired amount of char has been reached. The onions will take longer than the rest of the vegetables. Once the garlic is soft to the touch, it is also ready to be taken off the EGG. Let them cool for 15-20 minutes.

4. Score the flesh of the avocado with a knife and scoop it out with a spoon, leaving the empty skin. Discard the skin and add the flesh to a large bowl. Roughly mash the avocado with a fork. Add the lime juice to the avocado. Chop the garlic, onion, tomatoes, and jalapeños, and stir into the avocado mixture. Add the chili powder, cumin, salt, and coriander. Mix all the ingredients together and serve with tortilla chips. Enjoy!