Stuffed avocado
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Avocado is a superb ingredient for vibrant and eye-catching appetizers that are memorable not only for their flavor but also for their presentation, like these Mexican-style stuffed avocado halves. Before filling, they're grilled to create an even more tender and creamy texture and a delicious, smoky summer flavor. The avocado halves are then filled like bowls with a tomato, jalapeño, and cilantro salad in a vinaigrette dressing and drizzled with sour cream and lime juice. This appetizer is perfect for picnics and barbecues.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 unripe avocados, cut in half
- Olive oil
- 2 cups grape tomatoes, quartered
- 2 cloves garlic, crushed
- 1 jalapeño, finely diced
- 1/2 small red onion, finely diced (about 1/4 cup)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon distilled white vinegar
- 1/4 cup sour cream
- 1 tsp. agave nectar
- Juice of 1 lime
- Hot sauce, to taste
- 1 cup tortilla chips, crushed
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Recipes with similar ingredients: Avocado, grape tomatoes, jalapeno pepper, lime juice, Agave nectar, sour cream
Cooking the dish according to the recipe:
- Preheat grill to medium-high heat.
- Using the tip of a small knife, trim a small piece of skin off the rounded side of each avocado half to secure them on your serving platter. Make a grid pattern on the flesh of each avocado half. Brush the inside of the avocado halves with olive oil and season with salt and pepper. Place the avocado halves cut-side down on the grill and grill for 1.5 minutes. Rotate the avocado halves 90 degrees to create a crisscross grill mark and grill for another 1.5 minutes. Remove the avocados from the grill and place them grilled-side up on a large platter.
- Combine tomatoes, garlic, jalapeño, onion, cilantro, vinegar, salt, and black pepper in a bowl. Set aside for assembly.
- In a small bowl, whisk together sour cream, agave nectar, lime juice, and hot sauce until creamy.
Spoon about 2 tablespoons of the vegetable mixture into each avocado half. Drizzle with cream. Sprinkle with chopped tortilla chipsServe immediately.
Author of the recipe - Katie Lee is an American cookbook author, food critic, chef, and writer.
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