06 February 2015

Dishes with Dee: Southwest Chicken Baked Avocado

Ugh, snow. Am I right?

Why don't we all warm up with this beautiful image by photographer Kenan Sipilovic

Isn't that just awesome?

Now that we have the southwest on the brain, let's talk dinner.
Specifically, let's talk avocados.

I've written before about how great baked avocados are for a quick weeknight meal, so I wanted to share another recipe for these suckers.

Southwest Chicken Baked Avocado

Here's what ya need:

1 avocado- halved and pitted
1/2 c. rotisserie chicken (BBQ if they have it)
4 tbsp corn (drained)
4 tbsp black beans (drained and rinsed)
2 tbsp chopped roasted red peppers
Shredded cheddar cheese
BBQ sauce

And here's what ya do:

1. Preheat oven to 350. Hollow out the avocado slightly using a spoon to widen the hole where the seed was and season with salt and pepper.
2. Dividing all ingredients in half, layer each half of the avocado with chicken, corn, beans, peppers, and BBQ sauce. Top with cheese.
3. Bake for about 10 minutes.
4. Eat it!

If you are the sort of person who doesn't mind eating the same thing every night, a can of corn and a can of beans and one rotisserie chicken will allow you to eat this all week long. OR take these same ingredients and make them a tostada like this one

 This avocado commercial.

What I'm working on: A Cincinnati Springtime Bucket List, A Plated Update, and a post about Miss Grace

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