Stuffed Avocados Food

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INSIDE OUT STUFFED AVOCADOS



Inside Out Stuffed Avocados image

Provided by Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 14

4 semi-ripe avocados, halved
Olive oil
Kosher salt and freshly ground black pepper
1 pint grape tomatoes, quartered
2 cloves garlic, minced
1 jalapeno, finely diced
1/2 small red onion, finely diced (about 1/4 cup)
1/4 cup chopped fresh cilantro
1 tablespoon distilled white vinegar
1/4 cup sour cream
1 teaspoon agave nectar
Juice of 1 lime
Hot sauce, to taste
1 cup tortilla chips, crushed

Steps:

  • Preheat a grill to medium heat.
  • Using the tip of a paring knife, cut off a sliver of the skin from the rounded side of each avocado half, so they will lay flat on your serving platter. Score the flesh side of each avocado half in a cross-hatch pattern. Brush the inside of the avocado halves with olive oil and sprinkle with salt and pepper. Place the avocado halves cut-side down on the grill for 1 minute 30 seconds. Turn the avocado halves 90 degrees to get cross-hatch grill marks and cook for another 1 minute 30 seconds. Remove from the grill and place, grilled-side up, on a large platter.
  • Stir together the tomatoes, garlic, jalapeno, onion, cilantro, vinegar, salt and pepper in a mixing bowl. Set aside for assembly.
  • Whisk together the sour cream, agave, lime juice and hot sauce in a small mixing bowl to form the crema.
  • Mound about 2 heaping tablespoons of the vegetable mixture into each avocado half. Drizzle the margarita crema over the avocados. Sprinkle the tortilla chips on top. Serve immediately.

STUFFED AVOCADO



Stuffed Avocado image

Provided by Food Network

Categories     appetizer

Time 15m

Number Of Ingredients 13

2 avocados, diced
2 scallions, diced
1 cucumber, diced
4 radishes, diced fine
2 tablespoons tamari
2 teaspoons sesame oil
1/4 teaspoon garlic, minced
2 tablespoons nutritional yeast
1/2 cup bean or radish sprouts
1/2 teaspoon sesame meal
AVOCADO SANDWICH
9 grain bread with sprouts, tomato and red onion
GREEN GUACAMOLE

Steps:

  • Cut avocados in half; remove pits and gently scoop out insides, leaving shell intact. Combine the avocados, scallions, cucumbers, radishes, tamari, oil, garlic, and add to shells. Top with yeast, sprouts and sesame meal.
  • *Sesame Meal: Mix 1/2 cup of sesame seeds and 1/4 teaspoon salt, grind in nut or coffee grinder in 2 tablespoon increments.
  • CURTIS' QUICK AVOCADO DRESSING
  • In a blender place peeled avocado, add a pinch of chile powder, juice of one lime, salt and pepper, and add some nonfat yogurt. Thin with ice water if necessary. Blend to a pouring consistency. Serve over mesclun, pink grapefruit segments and diced red pepper.
  • ;
  • Oxygen, or exposure to air is what causes your guacamole to turn brown. Making guacamole, or any avocado dish in advance make certain that you block out the air by making sure the surface of your dip is in contact with the plastic wrap.

LOADED BAKED AVOCADOS



Loaded Baked Avocados image

Avocado stands in for potato in this low-carb version of a baked potato! Sour cream, Cheddar cheese and bacon, combined with fresh chives and a sprinkle of pepper, make this a comforting treat.

Provided by Karen Rankin

Categories     Healthy Avocado Recipes

Time 20m

Number Of Ingredients 7

2 medium avocados
¼ teaspoon salt
½ cup shredded Cheddar cheese, divided
¼ cup sour cream
2 center-cut bacon slices, cooked and crumbled
1 tablespoon chopped fresh chives
¼ teaspoon ground pepper

Steps:

  • Preheat broiler with rack about 8 inches from heat source. Line a large rimmed baking sheet with foil. Cut avocados in half lengthwise; remove and discard pits. Scoop the flesh from the avocados into large pieces, keeping the shell halves intact.
  • Toss the avocado flesh, salt and 1/4 cup cheese together in a medium bowl. Spoon the mixture evenly into the avocado shells; top evenly with the remaining 1/4 cup cheese. Arrange the stuffed avocado halves on the prepared baking sheet. Broil until the cheese is melted, about 3 minutes.
  • Top each avocado half with 1 tablespoon sour cream. Sprinkle evenly with crumbled bacon, chives and pepper. Serve warm.

Nutrition Facts : Calories 217 calories, Carbohydrate 7 g, Cholesterol 25 mg, Fat 19 g, Fiber 5 g, Protein 6 g, SaturatedFat 6 g, Sodium 336 mg, Sugar 1 g

CHICKEN STUFFED BAKED AVOCADOS



Chicken Stuffed Baked Avocados image

This is a recipe that I hope gets passed down. Everyone seems to like it. We make it as a main dish when I make it with chicken. We also make it a side when omitting the chicken. We will then have grilled chicken with it.

Provided by Destiny0173

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Cheesy

Time 18m

Yield 8

Number Of Ingredients 8

4 avocados, halved and pitted
2 cooked chicken breasts, shredded
4 ounces cream cheese, softened
¼ cup chopped tomatoes
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ cup shredded Parmesan cheese, or more to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. Scoop spoonfuls of chicken mixture into the wells of each avocado; top each with generous amount of Parmesan cheese. Place avocado halves, face-up, in muffin cups to stabilize.
  • Bake avocados in preheated oven until cheese is melted, 8 to 10 minutes.

Nutrition Facts : Calories 334.3 calories, Carbohydrate 9.4 g, Cholesterol 61.2 mg, Fat 25.2 g, Fiber 6.8 g, Protein 20.1 g, SaturatedFat 7.3 g, Sodium 232.5 mg, Sugar 0.9 g

BAKED STUFFED AVOCADO



Baked Stuffed Avocado image

Make and share this Baked Stuffed Avocado recipe from Food.com.

Provided by Wrestler

Categories     Cheese

Time 22m

Yield 2 serving(s)

Number Of Ingredients 9

1 onion
1 tablespoon butter
2 large ripe avocados, halved and stones removed
4 ounces chopped brazil nuts or 4 ounces slivered almonds
4 ounces gruyere or 4 ounces swiss cheese, diced
4 tablespoons grated parmesan cheese
2 tablespoons chopped parsley
2 tablespoons sherry wine
salt and pepper

Steps:

  • Preheat oven to 400F.
  • Fry the onion in the butter for about 10 minutes.
  • Meanwhile, scoop the flesh out of the avocado skins with a teaspoon, taking care not to damage the skins.
  • Dice the avocado flesh.
  • Add the fried onion to the avocado along with the nuts, cheeses, parsley and sherry.
  • Season to taste with salt and pepper.
  • Pile the mixture (overstuffed) into the avocado shells.
  • Place them in a shallow ovenproof dish and bake for 10-15 minutes.
  • Keep an eye on them!
  • Serve immediately.

SEAFOOD STUFFED AVOCADOS



Seafood Stuffed Avocados image

Avocado halves are filled with a delicious mixture of shrimp, crab, and cucumber. A wonderful beginning to a light lunch, or a great appetizer for an elegant dinner!

Provided by ANNIEKH

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 15m

Yield 2

Number Of Ingredients 9

½ cup flaked cooked crabmeat
½ cup cooked small shrimp
2 tablespoons peeled and diced cucumber
1 tablespoon mayonnaise
1 teaspoon chopped fresh parsley
1 pinch salt
1 pinch ground black pepper
1 pinch paprika
1 avocado

Steps:

  • In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley. Season with salt, and pepper. Cover, and chill until serving.
  • Slice the avocados lengthwise, and remove the pit. Scoop out the flesh of the avocado, leaving about 1/2 inch on the peel. Spoon the seafood mixture into the hollowed centers of the avocado halves. Sprinkle the tops with paprika.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 10 g, Cholesterol 90.7 mg, Fat 21.1 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 246.4 mg, Sugar 0.8 g

STUFFED AVOCADOS WITH SUIZA SAUCE



Stuffed Avocados With Suiza Sauce image

Flavorful shredded chicken is coated in avocado, then panko breadcrumbs, then fried and smothered in a creamy verde sauce and cheese. A little labor intensive, but soooo worth it! Tastes a heck of a lot like Trudy's famous stuffed avocados in Austin, Texas.

Provided by lirpac

Categories     Mexican

Time 2h5m

Yield 2 Patties, 2 serving(s)

Number Of Ingredients 14

2 lbs boneless chicken thighs
1 (10 ounce) can rotel
1 Knorr chicken bouillon
1 cup water
2 tablespoons taco seasoning
2 small avocados
1 egg
4 tablespoons buttermilk
1 cup panko breadcrumbs
1 cup flour
1 (15 ounce) can green enchilada sauce
1/4 cup sour cream
1/2 cup monterey jack cheese
1 cup vegetable oil

Steps:

  • Combine the chicken thighs, rotel, bouillon cube, water and taco seasoning in a deep pan. Heat to boiling, then cover and reduce heat. Cook for 1 hour, stirring occasionally to break up the chunks of chicken and "shred" them. After 1 hour, remove lid and continue to simmer and stir to shred chicken until all the liquid has cooked down.
  • Allow chicken mixture to cool completely (I put mine in the freezer to speed up the process). This recipe is for 2 stuffed avocado patties, there will be plenty of leftover chicken though (I use it for burrito and taco filling, or in burrito bowls, yum!).
  • Portion out 2 patties of chicken, (as big or small as you'd like, but I made mine about 2 large handfuls worth).
  • Mash the two avocados, (and this is the messy part) and put a coating of mashed avocados on top of each patty. Place in the freezer to harden for a few minutes.
  • Remove hardened patties from the freezer and turn over. Put a coating of mashed avocados on the other side of the patty.
  • Heat vegetable oil to medium high heat in a deep frying pan.
  • Carefully roll the avocado coated chicken patties in flour until well coated and try to shape them into perfectly round shapes.
  • Combine the egg and buttermilk in a bowl and whisk thoroughly.
  • Carefully dip (or pat on, as I did) the buttermilk mixture onto the patties.
  • Dip the battered patties into the panko crumbs until thoroughly coated.
  • Carefully place the breaded patties into the hot oil and fry both sides until golden brown (about 2 minutes or so per side, but keep an eye on them- they cook fast!). Remove and transfer to a paper towel lined plate.
  • Combine the verde enchilada sauce and the sour cream thoroughly in a microwave safe bowl and heat for about 2 minutes, or until heated through.
  • Pour a generous amount of the verde sauce over the patties and top with shredded cheese. Don't worry, the patties will still stay pretty crispy.
  • Serve with borracho beans and green chili rice (from this site) and enjoy!

CRAB-STUFFED AVOCADOS



Crab-Stuffed Avocados image

We enjoy having this creamy and crunchy salad out on our deck on summer evenings. And it goes together in minutes flat! -Gail VanGundy, Parker, Colorado

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup sliced celery
1/2 cup shredded lettuce
3 tablespoons mayonnaise
1 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 to 1/4 teaspoon seafood seasoning
1/8 teaspoon paprika
1 medium ripe avocado, halved and pitted

Steps:

  • In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.

Nutrition Facts : Calories 326 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 654mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 17g protein.

WARM STUFFED AVOCADOS



Warm stuffed avocados image

Fresh flavours make a great alternative to salad as a starter

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 15m

Number Of Ingredients 11

2 large ripe avocados
3 tbsp olive oil
1 plum tomato , deseeded and chopped
4 sundried tomatoes in oil, drained and chopped
50g pitted black olive , quartered
2 spring onions , finely sliced on the diagonal
1 tbsp capers
1 tbsp each freshly squeezed orange , lemon and lime juice
1 tbsp cider vinegar
2 tsp caster sugar
2 large fresh torn basil leaves

Steps:

  • Heat grill to hot. Halve the avocados and discard the stones. Brush each half with ½ tsp of the olive oil and arrange on a baking sheet. Grill for 5 mins.
  • In a small bowl, toss together all of the remaining ingredients. Season to taste, then divide between the hollows of each avocado. Serve immediately.

Nutrition Facts : Calories 245 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.83 milligram of sodium

TOMATO SALAD-STUFFED AVOCADOS



Tomato Salad-Stuffed Avocados image

My husband requests this every year for his birthday. It's so pretty and looks like you fussed. You'll be the only one who knows how simple it is to make. -Charmie Fisher, Fontana, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

2 small tomatoes, chopped
2/3 cup crumbled feta cheese
1/3 cup chopped red onion
2 tablespoons minced fresh parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
2 medium ripe avocados, halved, pitted and peeled

Steps:

  • In a small bowl, combine the first nine ingredients. Spoon into avocado halves. Serve immediately.

Nutrition Facts : Calories 267 calories, Fat 23g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 265mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 7g fiber), Protein 6g protein.

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From therecipecritic.com


STUFFED AVOCADOS - HEART HEALTHY GREEK
The avocado is so versatile, that’s one of the reasons why we love using it in so many of our recipes. Try one of these Stuffed Avocados recipes and let us know your thoughts. Experiment and try a combination of ingredients that you love and drop us a line in the comments below, we love to try new recipes too! And if you post it be sure to tag #Hearthealthygreek . …
From hearthealthygreek.com


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