Stuffed Avocados Recipe

Prepare chorizo

Cook the fresh chorizo in a skillet over medium heat, breaking it up with a spoon, until fully cooked and slightly crisped, about 6–8 minutes. Drain on paper towels and set aside to cool slightly.

Prepare avocados

Halve the avocados lengthwise and remove the pits. Carefully scoop out a small amount of flesh from the center of each half (about 1–1.5 tablespoons) to enlarge the cavity for stuffing, leaving the shell intact. Reserve removed avocado if desired for another use.

Make filling

In a bowl combine cooked chorizo (cooled), shredded monterey jack, diced jalapeño, minced red onion, chopped cilantro, 1 tablespoon lime juice, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix until evenly combined. Taste and adjust seasoning.

Stuff avocados

Spoon the filling into each avocado half, pressing gently so the filling is compact and mounded slightly above the rim. Wipe any filling from the edges to ensure a clean surface for battering.

Set up dredging stations

Place the 1 cup flour mixture (1 cup all-purpose flour + 1/4 cup cornstarch + 1/2 tsp baking powder + 1/2 tsp salt) in a shallow bowl. In a second shallow bowl, beat the 2 eggs. In a third bowl, place the panko breadcrumbs. Keep cold club soda chilled for the batter.

Make tempura-style batter

Whisk the dry flour mixture briefly, then slowly add 1 cup cold club soda while stirring just until combined; small lumps are fine. The batter should be slightly thin and airy. If batter seems too thick, add 1–2 tablespoons more cold club soda.

Coat the stuffed avocados

Working one at a time, lightly dredge each stuffed avocado half in plain flour (from the dredging bowl) to dry the surface. Dip into beaten eggs, then quickly into the tempura-style batter, allowing excess to drip off. Finally press into panko breadcrumbs to fully coat. For a sturdier crust repeat egg and panko once more (optional). Keep coated halves on a tray in the refrigerator for 10 minutes to help batter set.

Heat oil

Pour vegetable oil into a deep pot so it reaches about 2–3 inches deep (or use a deep fryer). Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily.

Fry avocados

Carefully lower 1–2 stuffed avocado halves into the hot oil (do not overcrowd). Fry until golden brown and crisp, 2.5–4 minutes per side, turning gently with tongs or a slotted spoon. Internal filling should be hot and cheese melted. Remove and drain on a wire rack or paper towels. Keep warm in a 200°F (95°C) oven while you fry remaining halves.

Finish

Once all halves are fried, let them rest 1–2 minutes. They will be very hot inside — allow a short cool-down before serving.

Make dressing

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth. Stir in 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, 1/4 cup chopped cilantro, 1/4 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust thickness with additional buttermilk if needed and taste for seasoning. Chill until serving.

Drizzle

Drizzle the cilantro-lime ranch over the fried stuffed avocados just before serving or serve on the side for dipping.

Make cheese sauce

In a small saucepan, melt 1 tablespoon butter over medium-low heat. Stir in 1 teaspoon flour and cook 30 seconds to make a roux. Gradually whisk in 1/2 cup milk and bring to a gentle simmer, stirring until slightly thickened. Remove from heat and stir in 1 cup shredded cheddar until smooth. Season with 1/4 tsp salt and a pinch (1/8 tsp) paprika. Keep warm and drizzle over avocado halves if ordering the extra charge.