*Dear readers- please note we tried to post this delicious recipe with you a few issues ago, but due to a technical error the link to the article was broken. We have fixed the error and are sharing it again for you to enjoy.
Yesterday I bought a beautiful roasted chicken from the rotisserie pollo (chicken) shop in Sayulita. There are so many different recipes that one can use with roasted chicken. I love pollo, avocados, jalapeños, and love cheese— so I put them all together, and made "Aguacates Rellenos de Pollo con Queso”, or "Chicken Stuffed Baked Avocados with Cheese.” It is a simple, most delicious recipe that I just had to share it with you today! All the ingredients are available here in Sayulita.
Having company tonight? If it is too hot for turning on a big oven, make these in a small toaster oven if you have one. Many Sayulita kitchens only have toaster ovens. These will still come out great if you use a toaster oven instead!
INGREDIENTS:
-2 ripe avocados
-2-3 cups shredded chicken breasts, and /or thighs. (*I personally like the combination of both breasts and thighs as the thighs have more fat in them. Fat = juicy tender meat.)
-4 ounces cream cheese, softened. (*In Sayulita if you ask the shop keeper for PHILADELPHIA brand, you will get exactly what you need for this recipe. You can find this cream cheese at Tranco’s Carniceria.)
-½ cup chopped tomatoes. (*Please use roma tomatoes, as they usually have less juice so they will be perfect for this recipe.
-1 medium jalapeño, seeded and chopped. (*The size of the chop is totally up to you. I like small chunks rather than a fine dice; this way you get a burst of jalapeño here and there.)
-½ teaspoon salt.
-¼ teaspoon ground black pepper. (*Do you have a pepper grinder in your Sayulita kitchen? If you don’t, I highly recommend buying one. There is nothing to compare to the taste of fresh ground pepper! If not, you can buy black pepper, or “pimiento negro” in our Sayulita tiendas.)
-2 pinches of cayenne pepper.
-¼ cup grated parmesan cheese. (*I like to use Gran Padano rather than Regianno Parmesan. The Gran Padano is less costly and the flavour is great. If you like lots of cheese, you can add more to taste.
-¼ cup grated aged cheddar cheese.
INSTRUCTIONS:
- Preheat oven to 400 degrees F.
- Slice avocados in half.
- Cut a small, flat slice off the bottom of each avocado half so that they sit flat.
- Scoop out about ½ of the flesh from each half of the avocado, and place into a mixing bowl.
- Add the chicken, cream cheese, tomato, salt, pepper, cayenne, and chopped jalapeño to the bowl.
- Mix well to combine. Taste to see if there is enough salt and pepper. Add more to taste if needed.
- Scoop spoonfuls of the above mixture into the wells of each avocado half.
- Top each with a generous amount of the grated cheeses.
- Bake until the cheese is melted; this usually takes about 8-10 minutes. My toaster oven took 12 minutes, so please watch it carefully.
- Let them cool a bit before serving.
This would be great served with a wonderful salad of organic greens with a simple balsamic vinaigrette. Our wonderful Mercado del Pueblo, or Friday market, always has very fresh organic salad greens. I am certain that you will love these as much as my husband and I do! Lucky guy! He gets to try all of these wonderful recipes before I share them with you!
If you have any comments or questions you can reach me through Sayulita Life Web Page. I LOVE to LIVE, I LOVE to LOVE, and, I LOVE to EAT! What could be better than that? I am not sure what I will share with you next. My taste tester (husband) and I will try out a couple of new recipes, and then decide. Stay tuned!
*Written by: Karina Schecter