Stuffed Avocado – Tex-Mex Style
Guacamole is good stuff, but sometimes it gets a little over-used and boring. If that happens or if you just want a change of pace, try using this tasty and so-easy-to-fix version of a stuffed avocado w/your next Tex-Mex meal for an aesthetic presentation and crowd pleasing alternative to guacamole. The stuffing mixture can be made a day ahead, but the avocado prep and assembly should be done just prior to serving. I’ll bet you and your friends will like this. :-)
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READY IN: 15mins
SERVES: 4
YIELD: 4 Avocado halves
UNITS: US
INGREDIENTS
NutritionStuffing Mixture
- 4
- 2tablespoons Pace Picante Sauce (thick and chunky, drained)
- 2
- 2
- 2
- 1
- 1
- jalapeno pepper (finely minced) (optional)
Avocados
- 2
- 1teaspoon lime juice
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DIRECTIONS
- Combine all stuffing mixture ingredients and gently mix for even distribution. If the mixture is too thick to suit you, add small amounts of the liquid drained from the picante sauce till the mixture is smooth (remember the cream cheese will thicken again when refrigerated). Cover and refrigerate at least 2 hours or till you’re ready to assemble the stuffed avocados.
- Halve avocados, twist halves to separate and remove stone. To prevent discoloration, brush all exposed cut surfaces and the center w/lime juice using a pastry brush. Sprinkle lightly w/seasoning salt. Divide the stuffing mix evenly among the 4 halves and serve immediately.
- NOTES: 1) If you want to serve 8, double the stuffing mix & serve as a salad on a bed of lettuce by quartering 2 large avocados. Slice ea quarter into 3 wedges (or leave them intact) and arrange on lettuce leaves w/an evenly divided portion of the stuffing mix -- 2) You may also want to use just half of the cilantro in the stuffing mixture and reserve the other half for garnish. -- 3) If you think you’ll miss the flavor and crunch of nacho chips that normally accompany guacamole, grab a handful, crumble them in a sandwich bag and sprinkle over the stuffed avocado halves or the salad version. Enjoy!
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