I’m sure I’m not the only one who’s ever considered an avocado as anything more than a topping for a sandwich, burger or salad, and, of course, mashed up for guacamole. But have you ever considered serving an avocado as an entree?
Not too long ago, I found myself with some leftover rotisserie chicken, cream cheese about to go out of date and a windowsill lined with several avocados almost past their prime. After pondering a solution for a while, I gave up, grabbed my smartphone and began exploring. It didn’t take long to find a slew of recipes using avocado as an ingredient, but most involved a trip to the grocery store, something I was trying to avoid.
Anne BralyChicken-stuffed avocados was the answer, using every ingredient I was trying to use up – chicken, cream cheese and avocados. The recipes I found called for mozzarella or parmesan cheese, but I also had some extra-sharp cheddar I’d shredded a week before. It needed using, too. So this dinner, which, by the way, was excellent, ended up employing all my leftovers.
The concept is simple: Cut an avocado in half, remove the seed and a little of the flesh to make an indention large enough to hold the stuffing, then pile on the chicken mixture, top with cheese and bake. The entire process, from inception to plate, takes no more than 20 minutes. And though any type of cheese will work, I would suggest a good sharp cheddar. It makes these avocados all the more flavorful.
Even my husband, who is normally not a fan of mixtures, raved about these into the following day.