Baked Avocados Recipe

Preheat and halve

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with a little olive oil. Slice each avocado in half lengthwise and remove the pits. If the avocado halves don't sit flat, trim a very small slice from the bottom so each half sits level in the baking dish.

Brush each avocado half lightly with olive oil and sprinkle with a pinch of salt and pepper. Squeeze about 1 tablespoon of lime juice over all halves to prevent browning and add brightness.

If using raw proteins (ground beef, ground turkey, or raw pork belly pieces): heat 1 tablespoon olive oil in a skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant. Add the chosen raw protein and break up with a spatula. Cook until browned and cooked through, about 6–8 minutes for ground meat, 8–12 minutes for pork belly pieces. Drain any excess fat if desired.

If using pre-cooked proteins (carne asada beef or chicken, grilled chicken, cooked pork belly): warm them in a skillet over medium heat with 1 tablespoon olive oil and the garlic for 1–2 minutes just to heat through and release aroma; if slices are thick, chop them to small pieces so they fit into avocado cavities.

Stir the cumin, chili powder, smoked paprika, salt, black pepper and lime zest into the cooked protein. Cook and stir for 1–2 minutes to bloom the spices and combine. Taste and adjust seasoning as desired. Remove from heat and stir in the 2 tablespoons chopped cilantro. Let the mixture cool slightly (2–3 minutes) so it won’t overcook the avocado.

Spoon the seasoned protein into each avocado cavity, dividing it evenly so each half gets an ample filling (about 2 ounces per half). Press the filling gently so it sits in the cavity and slightly mounds above the rim.

Top each filled avocado with shredded Monterey Jack or cheddar, dividing the 1 cup evenly. If using cotija, sprinkle after baking to keep crumbly texture.

Place the baking sheet with stuffed avocados in the preheated oven and bake for 8–12 minutes, until the cheese is melted and the avocado is warmed through but not overly soft. For a browned top, switch oven to broil for 1–2 minutes, watching carefully to avoid burning.

Remove baked avocados from oven. Dollop about 1 tablespoon sour cream or crema on each half, or pipe small rosettes. Sprinkle crumbled cotija (if using), additional cilantro, and pickled jalapeños to taste.

Serve warm with lime wedges on the side. Squeeze fresh lime juice over each before eating. These are best served immediately: yields 8 stuffed avocado halves.