1/1 Photo of Stuffed Avocados With Suiza Sauce
2 hrs 5 mins
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.
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- 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
- 1Combine 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.
- 2Allow 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!).
- 3Portion out 2 patties of chicken, (as big or small as you'd like, but I made mine about 2 large handfuls worth).
- 4Mash 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.
- 5Remove hardened patties from the freezer and turn over. Put a coating of mashed avocados on the other side of the patty.
- 6Heat vegetable oil to medium high heat in a deep frying pan.
- 7Carefully roll the avocado coated chicken patties in flour until well coated and try to shape them into perfectly round shapes.
- 8Combine the egg and buttermilk in a bowl and whisk thoroughly.
- 9Carefully dip (or pat on, as I did) the buttermilk mixture onto the patties.
- 10Dip the battered patties into the panko crumbs until thoroughly coated.
- 11Carefully 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.
- 12Combine the verde enchilada sauce and the sour cream thoroughly in a microwave safe bowl and heat for about 2 minutes, or until heated through.
- 13Pour 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.
- 14Serve with borracho beans and green chili rice (from this site) and enjoy!
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Nutritional Facts for Stuffed Avocados With Suiza Sauce
Serving Size: 1 (1448 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 2939.7
- Calories from Fat 2026
- Total Fat 225.2 g
- Saturated Fat 47.7 g
- Cholesterol 515.6 mg
- Sodium 3110.3 mg
- Total Carbohydrate 124.5 g
- Dietary Fiber 16.7 g
- Sugars 21.1 g
- Protein 108.3 g
The following items or measurements are not included:
Knorr chicken bouillon