Hasselback Tex-Mex Avocados

Place avocado halves cut-side down on a cutting board. Make crosswise cuts every 1/4 inch along each half, slicing almost to the bottom but not all the way through. Carefully transfer the avocados to a serving platter. Fill each cut with a slice of tomato, skin-side up.

Combine oil, lime juice, chili powder, salt and pepper in a small bowl. Drizzle over the avocados. Top with cheese and cilantro.