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Screen Shot 2018-02-09 at 11.13.27


Re-stuffed Southwestern Avocados 


  • 1 chicken breast, baked and shredded (or use pre-cooked rotisserie chicken)

  • 1 ripe avocado, cut in half, seeded and flesh gently removed from skin using a spoon (do not tear skin in order to re-use as the bowl to restuff). Dice avocado after removing from the skin.

  • 1 small red pepper, seeds and stem removed, roasted or grilled (we used a panini press) and diced

  • 1 whole lime, juiced

  • 2 tablespoons sour cream, or more to taste

  • 2 tablespoons mild salsa with no sugar added, or more to taste

  • Grated cheese of choice for topping (we used sharp cheddar)


  1. Preheat oven to 375 degrees.

  2. Mix shredded chicken, diced red pepper, sour cream, salsa, lime and diced avocado until evenly combined.

  3. Stuff the avocado skins evenly with chicken mixture and top with grated cheese.

  4. Bake for about 8 minutes, or until cheese on top is melted and beginning to brown.

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