Stuffed Avocados With Suiza Sauce Recipes

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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 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!

BACON STUFFED AVOCADOS



Bacon Stuffed Avocados image

They are what they sound like. Delicious. Serve as appetizer. Doesn't need too much sauce. Just adds the perfect amount of flavor!

Provided by jessielee1389

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 30m

Yield 8

Number Of Ingredients 8

8 slices bacon
½ cup butter
¼ cup brown sugar
¼ cup red wine vinegar
1 tablespoon soy sauce
2 cloves garlic, chopped
salt to taste
4 avocados - halved, pitted, and peeled

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Mix butter, brown sugar, vinegar, soy sauce, and garlic in a saucepan; cook and stir mixture over medium heat until sugar is dissolved, about 10 minutes.
  • Sprinkle avocado halves with salt; fill each half with crumbled bacon. Drizzle sauce over filled avocados.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 14.1 g, Cholesterol 40.5 mg, Fat 30.1 g, Fiber 6.8 g, Protein 5.7 g, SaturatedFat 10.7 g, Sodium 413.7 mg, Sugar 5.1 g

STUFFED AVOCADOS WITH SEAFOOD



Stuffed Avocados With Seafood image

This is called Palta rellena con mixtura de mariscos. This recipe is posted for ZWT4. It is from panix.com. We reduced the amount of mayo and can't imagine it with the full amount.

Provided by Lavender Lynn

Categories     Fruit

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb seafood, cooked (I used baby shrimp)
1/3 cup mayonnaise
3 avocados
1 teaspoon lemon juice
1/2 cup tiny peas
1/4 cup red bell pepper, diced and cooked
1 tablespoon catsup
3 drops Worcestershire sauce
salt
pepper
chives, for garnish

Steps:

  • In a bowl combine seafood, mayonnaise, catsup, lemon juice, worcestershire, peas, salt, and pepper.
  • Peel avocados, divide lengthwise and sprinkle with a dash of lemon juice.
  • Fill stuffing in the avocado cavity.
  • Garnish with chopped chives and red pepper.

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