Avocado Lunch Recipe
One breaded fried avocado stuffed with your choice of chicken or steak. Crowned with your choice of sauce: habanero, chipotle, tomatillo or cheese. Served with pico de gallo salad, poblano rice and refried or charro beans.
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Ingredients
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Avocado Preparation
Sauces
Pico de Gallo Salad
Poblano Rice and Beans
Method
Avocado Preparation
- 1
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop out a small amount of flesh to create space for the filling.
- 2
- 3
- 4
Fry the Avocado
In a deep frying pan, heat the oil. Once hot, carefully place the breaded avocado halves in the oil and fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Sauces
- 5
Prepare the Sauce
Choose your preferred sauce (habanero, chipotle, tomatillo, or cheese) and set it aside for topping the fried avocado.
Pico de Gallo Salad
- 6
Poblano Rice and Beans
- 7
Prepare Poblano Rice
Chop the poblano peppers and sauté them in a pan. Add the rice and water, bring to a boil, then reduce heat, cover, and simmer until rice is cooked, about 15-20 minutes.
- 8
Heat Beans
If using refried beans, heat them in a saucepan. If using charro beans, warm them in a pot until heated through.
