This stuffed avocado recipe is a dish everyone seems to like it. I hope it gets passed down. We enjoy it as a main dish when I make it with chicken. I serve it as a side when I omit the chicken. We will then have grilled chicken with it.
Ingredients
- 4 avocados, halved and pitted
- 2 cooked chicken breasts, shredded
- 4 ounces cream cheese, softened
- ¼ cup chopped tomatoes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch cayenne pepper
- ½ cup shredded Parmesan cheese, or more to taste
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Scoop out some flesh in the center of each avocado and place into a large bowl. Add shredded chicken, cream cheese, tomatoes, salt, black pepper, and cayenne pepper; mix well to combine.
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Spoon chicken mixture into each avocado; top generously with Parmesan cheese. Place filled avocados, face-up, in muffin cups to stabilize.
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Bake in the preheated oven until cheese is melted, 8 to 10 minutes.
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Tips
You can substitute 6 ounces crab meat (drained well, if using canned) for the chicken, along with 1 tablespoon chopped scallions.
You can use any leftover chicken mixture to fill hollowed-out tomatoes or peppers and cook them as above.
Cooking time and flavor will vary depending on how chicken is cooked (grilled, broiled, or stewed).
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