Stuffedavocadoswithsuizasauce Recipes

ENCHILADAS SUIZAS

Steps:

• Preheat the oven to 350 degrees F.
• Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.
• Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.
• Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.
• Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.
• Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.

STUFFED AVOCADOS WITH SUIZA SAUCE

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!

INSIDE OUT STUFFED AVOCADOS

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 SEAFOOD

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.

STUFFED AVOCADO CALIFORNIA STYLE (PSEUDO SUSHI)

Steps:

• Slice avocado in half and remove pit.
• Mix together remaining ingredients.
• Stuff into avocado half, garnish with sesame seeds and enjoy.