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1
Using tongs, hold the hatch chile directly over the flame of your stove top. {Or you can also place the chile underneath the broiler on high until the skin becomes charred. Then, rotate on each side to roast the other sides.} Once the chile is charred, immediately place it in a sealed plastic bag.
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2
Once the chile has cooled, remove it from the plastic bag and rub off its skin with your fingers. Discard the seeds and chop it finely. Stir the chile with the softened goat cheese until smooth, cover with plastic wrap, and allow it to chill for a few minutes. {Or it can chill overnight if you want to prepare it a day or two ahead of time.}
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3
Fill a skillet two inches high with avocado oil and bring to medium high heat. On a plate or in a shallow dish, add the flour and a teaspoon of salt. Coat the sliced shallots in the egg, shake off any excess. Then, dredge the shallots in the flour, shaking off any excess. Cook for a two minutes on each side until crispy, then allow any excess oil to drain off by placing them on some paper towels.
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4
Preheat the grill or grill pan with avocado oil and bring to medium high heat. Slice the avocados in half, discard the pits, remove the skins, rub them with lime juice, and season with kosher salt.
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5
Once the grill is hot, add the avocados and grill for two to three minutes on each side - or until you get some good grill marks.
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6
Transfer the avocados to a serving plate. Top each with a spoonful of the Hatch chile goat cheese, battered shallots, and a quick season of salt and pepper. Top with cilantro if you're feeling fancy.
