Chicken Stuffed Baked Avocados Recipe

Avocados: The base of the dish, providing a creamy texture and rich flavor.

Chicken: Shredded and cooked, it adds protein and a savory element to the stuffing.

Salsa: Adds a tangy and slightly spicy kick to the filling.

Cheese: Melts beautifully over the top, adding a gooey, delicious layer.

Lime juice: Adds a fresh, zesty flavor that brightens up the dish.

When scooping out the flesh of the avocados, be sure to leave a sturdy border around the edges to maintain their structure during baking. Use the scooped-out flesh to create a creamy guacamole or add it to the chicken mixture for extra richness.

• avocados - Substitute with bell peppers: Bell peppers provide a similar vessel for stuffing and add a crunchy texture.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken.

• salsa - Substitute with pico de gallo: Pico de gallo offers a fresh, chunky alternative with similar flavors.

• shredded cheese - Substitute with crumbled feta: Feta adds a tangy flavor and creamy texture that complements the dish.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish.

• Allow the chicken stuffed baked avocados to cool completely before storing. This prevents condensation, which can make the avocados soggy.
• Place the cooled avocado halves in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store in the refrigerator for up to 2 days. The avocados may brown slightly, but the flavor will remain intact.
• For freezing, wrap each stuffed avocado half tightly in plastic wrap, ensuring there is no exposure to air. Then, place them in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. Frozen chicken stuffed baked avocados can be stored for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Remove the plastic wrap and place the frozen avocado halves on a baking sheet.
• Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly. Alternatively, you can thaw them in the refrigerator overnight before reheating.
• Garnish with fresh cilantro or a squeeze of lime juice before serving to refresh the flavors.

• Preheat your oven to 350°F (175°C). Place the stuffed avocados on a baking sheet and cover them loosely with aluminum foil to prevent the avocado from browning too much. Bake for about 10-15 minutes, or until the chicken mixture is heated through and the cheese is melty and bubbly.

• Use a microwave for a quicker option. Place the stuffed avocados on a microwave-safe plate. Cover them with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. Be cautious not to overheat, as the avocado can become mushy.

• For a stovetop method, remove the chicken mixture from the avocado halves and reheat it in a skillet over medium heat until warmed through. Meanwhile, warm the avocado halves separately in the skillet for a minute or two. Once both components are heated, reassemble the stuffed avocados and enjoy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the stuffed avocados in the air fryer basket and cook for about 5-7 minutes. This method will help maintain the avocado's texture while ensuring the chicken mixture is thoroughly heated and the cheese is perfectly melted.

• Oven: Used to bake the stuffed avocados at the specified temperature until the cheese is melted and bubbly.

• Knife: Essential for cutting the avocados in half and removing the pits.

• Spoon: Used to scoop out some of the avocado flesh to make room for the filling.

• Mixing bowl: Needed to combine the shredded chicken, salsa, cheese, lime juice, salt, and pepper.

• Baking sheet: Holds the stuffed avocados while they bake in the oven.

• Measuring cups: Used to measure out the cooked chicken, salsa, and shredded cheese accurately.

• Measuring spoons: Used to measure the lime juice precisely.

• Cutting board: Provides a stable surface for cutting the avocados and any other ingredients.

• Spatula: Helpful for mixing the chicken filling and for transferring the stuffed avocados onto the baking sheet.

• Cilantro: Optional garnish to add a fresh touch to the finished dish.

Prepare the filling ahead: Mix the shredded chicken, salsa, cheese, and lime juice the night before and store it in the fridge.

Use rotisserie chicken: Save time by using store-bought rotisserie chicken instead of cooking and shredding your own.

Preheat the oven early: Turn on the oven before you start preparing the avocados to ensure it's ready when you are.

Scoop efficiently: Use a melon baller or small spoon to quickly scoop out the avocado flesh.

Line the baking sheet: Use parchment paper or a silicone mat on your baking sheet for easy cleanup.