Stuffed Avocado (Tex-Mex Style) Recipe

"Guacamole is good stuff, but it can get over-used & boring. When that happens or if you just want a change of pace, try using this tasty & so-easy-to-fix version of a stuffed avocado w/your next Tex-Mex meal for an aesthetic presentation & crowd-pleasing alternative to guacamole. The stuffing mixture can be made a day ahead, but the avocado prep & assembly should be done just prior to serving. (See notes in prep section for more ideas on how to use this recipe) Enjoy!"

Original is 4 servings

Metric US

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Nutritional

Serving Size: 1 (133.2 g)
Calories 212.6
Total Fat - 18.6 g
Saturated Fat - 5.1 g
Cholesterol - 20 mg
Sodium - 180.7 mg
Total Carbohydrate - 10.8 g
Dietary Fiber - 5.8 g
Sugars - 2 g
Protein - 4 g
Calcium - 33.3 mg
Iron - 0.7 mg
Vitamin C - 13.3 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine stuffing mixture ingredients & 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 until the mixture is smooth (remember the cream cheese will thicken again when refrigerated). Cover & refrigerate at least 2 hours or until you are ready to assemble the stuffed avocados.

Step 2

Halve avocados, twist halves to separate & remove stone. To prevent discoloration, brush exposed cut surfaces & the center w/lime juice using a pastry brush. Sprinkle lightly w/seasoning salt. Divide the stuffing mix evenly among the 4 halves & serve immediately.

Step 3

NOTES:

Step 4

#1 - May also serve as a salad on a bed of lettuce w/avocado wedges on the side. Use only half of the cilantro in the stuffing mix & reserve the remainder to garnish the salad.

Step 5

#2 - If you expect miss the flavor & crunch of nacho chips that normally accompany guacamole, grab a handful, crumble them in a sandwich bag & sprinkle over the stuffed avocado halves or the salad version.

Step 6

#3 - Baby shrimp make a excellent opt add to the stuffing mix & turn this into a company-worthy effort. I like to sprinkle a bit of Old Bay seasoning over this option.

Tips

No special items are required

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute cream cheese with Greek yogurt for a lighter, healthier version. The benefit of this substitution is that Greek yogurt contains less fat and calories, while still providing a creamy texture and flavor to the dish.
Substitute jalapeno pepper with bell pepper for a milder version. The benefit of this substitution is that bell pepper has a milder flavor and is not as spicy as jalapeno pepper, making it a good option for those who are sensitive to spicy food.

Variations

Mexican-Style Stuffed Avocado Replace the picante sauce with salsa, the olives with diced tomatoes, the bacon with chorizo, and the cilantro with cotija cheese. Add a tablespoon of diced jalapeno pepper to the stuffing mixture and sprinkle with chili powder for a spicier flavor.

Serve with

Mexican Rice: Mexican Rice is a great side dish to serve with the Stuffed Avocado (Tex-Mex Style). It is easy to make and adds a delicious flavor and texture to the meal. The rice also absorbs the flavors of the stuffing and compliments the flavors of the avocado.

Refried Beans: Refried Beans are a classic Mexican side dish that pairs perfectly with the Stuffed Avocado (Tex-Mex Style). They are savory and creamy, and add a great depth of flavor to the meal. The beans also provide a nice contrast to the crunchy texture of the avocado.

FAQ

Q: How do I prevent discoloration of the avocados?

A: Brush the exposed cut surfaces and the center of the avocados with lime juice using a pastry brush before assembling the stuffed avocados.

Q: How do I store the stuffed avocados?

A: The stuffed avocados should be stored in an airtight container in the refrigerator. They can be stored up to 2 days.

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Fun facts:

The avocado was first cultivated in Mexico, and is a major part of the cuisine there. The Aztecs even referred to it as the “fertility fruit”.

The avocado is often referred to as the “alligator pear” due to its shape and leathery skin. This nickname was popularized by the famous chef Julia Child in the 1950s.