Quick, easy, and healthy. These southwest stuffed avocados are a delicious weeknight family meal. They’re easy to make meatless or load up with additional ingredients to meet your family’s requirements.
I came across this recipe – or one very close – on another blog that I read for a while. One day, the blog just disappeared. It’s a good reminder that if you’ve saved all your family’s favorite recipes to Pinterest, you might want to print the ones you don’t have memorized.
I recreated this from memory, added a few shortcuts, and tweaked the flavors a bit. The result is a hearty and filling meal that is easy to put together in 30 minutes or less. There are a few shortcuts here – cooked chicken and canned vegetables. You could also make everything from scratch, even my homemade Goldilocks salsa, but I like to keep it simple when I can.
If you use leftover shredded chicken from another meal, you may want to leave out the taco seasoning.
- 1 cup cooked shredded chicken
- 1 can (15 oz) black beans
- 1 can (15 oz) corn
- 1/4 cup diced onion
- 1 cup salsa
- 1 tablespoon taco seasoning
- 4 avocados
- 2 cups shredded Monterey jack cheese
In a large skillet over medium heat, combine chicken, beans, corn, onion, and salsa. Heat and stir for about 5 minutes. Add taco seasoning and stir thoroughly. Let the mixture simmer for another 5 minutes.
Meanwhile, cut the avocados in half and remove the pits. Lay them face up in an oven-safe baking dish*. I was able to fit 8 halves in an 8-inch by 8-inch glass dish.
*Seriously. Don’t use a dish that doesn’t say it’s oven safe up to the temp your are cooking at or it might break/explode.
Top each avocado half with the hot filling. Cover that with shredded cheese. I might have gone a little overboard on the cheese, but we really love ours all gooey and messy.
Turn the oven to broil – on mine, that’s 525 degrees. Put the dish of avocados in the oven and broil for about 3-5 minutes, until the cheese is melted and just starting to brown.
Serve right away.