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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Stuffed Avocado Recipe

Stuffed Avocado Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Stuffed Avocado Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each ripe large avocados; 1 cup cooked shredded chicken (or ground beef / cooked shrimp); 1 cup Monterey Jack cheese, shredded; 1 tbs lime juice; 1 tsp salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 each large eggs; 2 tbs whole milk; 1.5 cups fine dry breadcrumbs (panko or regular); 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp salt (for breadcrumbs); 0.25 tsp black pepper (for breadcrumbs); 1 liter neutral frying oil (vegetable, canola, or peanut); 0.5 cup mayonnaise; 0.25 cup sour cream; 2 tbs buttermilk; 1 tsp chipotle peppers in adobo, minced; 1 tsp fresh lime juice; 1 tsp fresh cilantro, finely chopped; 0.5 tsp garlic, minced; 0.25 tsp salt (sauce); 0.125 tsp black pepper (sauce); 1 tbs chopped cilantro; 2 each lime wedges

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time45m

Serves4

Fresh half avocado stuffed with Monterrey jack cheese, beef, chicken, or shrimp, slightlyy breaded & deep fried. Served with chipotle ranch.

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Ingredients

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Avocados & Filling

4 each ripe large avocados

1 cup cooked shredded chicken (or ground beef / cooked shrimp)

1 cup Monterey Jack cheese, shredded

1 tbs ReaLime juice

1 tsp Celtic sea salt

1 tsp black pepper

Breading Station

1 cup 00 bread flour

2 each Large eggs

2 tbs whole milk

1 1/2 cups fine dry breadcrumbs (panko or regular)

1 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1/2 tsp salt (for breadcrumbs)

1/4 tsp black pepper (for breadcrumbs)

Frying

4 1/4 cup (1 liter) neutral frying oil (vegetable, canola, or peanut)

Chipotle Ranch Sauce

1/2 cup Mayonnaise

1/4 cup Sour cream

2 tbs Buttermilk

1 tsp chipotle peppers in adobo, minced

1 tsp Fresh lime juice

1 tsp fresh cilantro, finely chopped

1/2 tsp Garlic, minced

1/4 tsp salt (sauce)

1/8 tsp black pepper (sauce)

Garnish (optional)

1 tbs chopped cilantro

2 each Lime wedges

Method

Prepare Avocados & Filling

Halve & Hollow

Halve the avocados lengthwise and remove the pits. Carefully scoop out a small additional cavity (about 1 tablespoon) from the flesh of each half to enlarge the well for stuffing while leaving a uniform half shell. Brush or gently toss the exposed avocado flesh with 1 tablespoon lime juice and sprinkle each half with a light pinch of salt and pepper to taste; set on a lined tray.

Prepare Filling

If using chicken: shred cooked chicken. If using beef: cook and season ground beef until fully cooked and drain. If using shrimp: cook, chop coarse. Combine 1 cup prepared protein with 1 cup shredded Monterey Jack cheese in a bowl. Add 1 tsp salt and 1 tsp black pepper and mix until uniform. Taste and adjust seasoning. The mixture should be moist enough to mound but not runny.

Stuff Avocados

Spoon or mound the filling into each avocado half so it slightly overfills the cavity (about 1/4 to 1/3 cup filling per half). Press gently so filling adheres to the avocado surface.

Breading & Coating

Set up three shallow dishes: one with 1 cup flour, a pinch of salt and pepper; one with beaten eggs and 2 tablespoons milk whisked until homogenous; one with 1.5 cups breadcrumbs mixed with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.

Dredge each stuffed avocado half first in flour (shake off excess), then dip into the egg wash making sure the entire stuffed edge is coated, then press into the seasoned breadcrumbs to coat evenly. For a thicker crust double-dip by repeating the egg and breadcrumb step once more. Place coated halves on a tray and refrigerate for 10–15 minutes to help set the crust (optional but recommended).

Frying

Heat 1 liter of neutral oil in a deep pot or fryer to 350°F (175°C). If you don't have a thermometer, test by dropping one breadcrumb; it should sizzle and brown in about 45–60 seconds.

Fry the breaded stuffed avocado halves in batches (do not overcrowd) for 2.5–4 minutes, turning gently if needed, until golden brown and the cheese is melted. Time will vary slightly with size and oil temperature. Use a slotted spoon or spider to transfer them to a paper towel–lined tray to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

If you prefer baked version: place coated halves on a parchment-lined sheet, spray lightly with oil, and bake at 425°F (220°C) for 12–15 minutes until golden and cheese is melted.

Chipotle Ranch Sauce

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 2 tablespoons buttermilk until smooth. Stir in 1 teaspoon minced chipotle in adobo (more to taste), 1 teaspoon lime juice, 1 teaspoon chopped cilantro, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Adjust consistency with a little more buttermilk if you want thinner. Refrigerate at least 10 minutes to let flavors meld.

Serve

Plate two stuffed avocado halves per person. Spoon or serve chipotle ranch on the side for dipping. Garnish with chopped cilantro and lime wedges. Recommend serving immediately while crust is crisp and cheese is warm.