Grab an avocado that is nicely ripe but still holds some firmness so it won't collapse on you in the oven. Load both halves up with your fresh pico de gallo and pepper jack, then slide them in at 325°F until that cheese is gorgeously gooey and the center is warm.
Think of the peel as nature's own little baking ramekin here. You only want a quick visit in the oven so the flesh turns silky without turning into mush. The crisp bite of tomato, punchy onion, and bright lime in the pico balance out all that warm, rich avocado and melty cheese.