When you are an avocado freak like me you tend to sometimes buy more that you can eat before they all go bad. Here is a quick and easy recipe to use up those avocados that have only got a couple days left of deliciousness. You can also do this with just ripe avocados too. Chicken Stuffed Avocados
Chicken Stuffed AvocadoPrint Recipe
- 4 avocados
- 1 lb ground chicken
- 16 oz jar of salsa
- 1 tbsp butter
- 1 can full fat coconut milk
- 2 limes
- 1 tsp chili power
- 1tsp garlic powder
- 1tsp ground cumin
- 1 palm-full fresh cilantro
- salt to taste
Coconut Cilantro Cream: Rinse and chop the cilantro and combine all ingredients into a bowl with the entire contents of the can of full fat coconut milk. Once combined place in refrigerator to cool while you work on the avocados and chicken.
Salsa Chicken: Melt the butter on med to med-high in a large skillet. Once the butter is melted place in the ground chicken and stir until ALMOST completely cooked. Add in the jar of salsa and mix in with the chicken. Once the chicken has fully cooked turn heat off and let sit while you work on the avocados.
Avocados: Cut open all avocados and remove the pit. Use a knife to cut the avocados into cubes while still in the shells. Dump out cubes into a large bowl and place avocado shells on an ungreased baking sheet. Place the chicken salsa mixture into the large bowl with the avocados. Gently stir making sure that it is well mixed but do not over stir. Try to keep avocados cubed and not mashed.
Once the chicken and the avocados are well mixed, begin filling each avocado shell. Don't be afraid to over fill them. Depending on how big your avocados are they may overflow. Once they are stuffed place the baking sheet with your stuffed avocados into the 400 degree oven. Bake for 8-10 minutes. Now these are ready to serve. You can either pour your cream sauce over the stuffed avocados while they are on the baking sheet or allow people to serve themselves. Top with just a bit more cilantro and you have got yourself a mighty delicious meal!