Spring has arrived – rejoice! Even though Dallas didn’t see much of a winter, our focus can finally, officially, switch to spring cleaning, spring planting, spring wardrobe – the list goes on. But a spring wardrobe update isn’t the only update to consider. In my house, we love to switch up our normal weekday recipes with the change in seasons and my recipe for Chili-Lime Baked Avocados does just that! Of course, as is the case with most of my recipes, this recipe takes a little help from the store and is SUPER simple to make in a flash.
Avocados have reached an eye-roll status (almost) of popularity – but it’s for good reason! They have so many different uses that if you wanted to, I’m fairly certain you could incorporate them into every meal. My Chili-Lime Baked Avocado recipe is a departure for me because up until recently, I’d never had hot/baked avocado – and let me tell you, it is life changing! Baking the avocados makes them incredibly creamy and plays base for my tangy-spicy-chili-lime shredded chicken – made with store-bought rotisserie chicken (I told you this recipe was easy).
The addition of La Vaquita Queso Fresco is the perfect salty bite that brings freshness and authenticity to the dish. If you’re anything like me, you’re going to want to garnish the avocados with additional queso fresco – consider that a #protip! I’m not going to lie, I keep finding any excuse to incorporate queso fresco into my cooking. It’s incredibly versatile and now widely available at most major Dallas groceries – think Kroger, Tom Thumb, and Central Market. I’ve even started substituting queso fresco for feta – see what I mean? Versatile.
2 large hass avocado
1 rotisserie chicken (2 c. shredded chicken meat)
1 med. red onion, chopped
1 jalapeño, minced
1 8 oz. can black beans, drained
1 tbsp. chili powder
zest from 1 lime (to taste)
1/4 c. lime juice
1/4 c. cilantro chopped
1/3 c. crumbled La Vaquita Queso Fresco
- Preheat oven to 350 degrees.
- Pull apart both light and dark chicken meat using a fork to break meat into bite-sized shreds. Put 2 c. shredded chicken into a large bowl.
- Add red onion, jalapeño, cilantro, chili powder, black beans, lime juice and zest, and stir until evenly incorporated. Set aside.
- Cut avocados vertically and remove pit. With a spoon, scrape around the hole left by the removed pit, removing only enough avocado “meat” to create a larger hole to fill with chicken mixture.
- Add removed avocado “meat” to the chicken mixture and stir until incorporated. (This helps bind the chicken mixture with the use of eggs.) Add salt and pepper to taste.
- Add crumbled La Vaquita Queso Fresco and gently fold into chicken mixture being mindful not to over-crumble the Queso Fresco.
- With a large spoon, fill each avocado with a healthy serving of chicken mixture.
- Bake for 15 minutes and set aside to cool for 3 minutes.
- Top with additional La Vaquita Queso Fresco, pico de gallo, and cilantro.
- To serve, set onto a tray lined with shredded purple cabbage to create a “nest” for each avocado halve to sit in.