Chicken Stuffed Baked Avocados

INGREDIENTS:

• 4 avocados, halved and pitted
• 2 cooked chicken breasts, shredded
• 4 ounces cream cheese, softened
• 1/4 cup chopped tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch cayenne pepper
• 1/2 cup shredded Parmesan cheese, or more to taste

Method Of Making Chicken Stuffed Baked Avocados

1. Preheat oven to 400 degrees F (200 degrees C).
2. Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. Scoop spoonfuls of chicken mixture into the wells of each avocado; top each with generous amount of Parmesan cheese. Place avocado halves, face-up, in muffin cups to stabilize.
3. Bake avocados in preheated oven until cheese is melted, 8 to 10 minutes.

Footnotes

• Cook’s Notes:
• Substitute 6 ounces crab meat (drained well if using canned meat) for the chicken; along with 1 tablespoon of scallions.
• Leftover mixture can be added to hollowed out tomatoes or peppers and cooked in the same way.
• Cooking time and flavor will vary depending on how chicken is cooked (grilled, broiled, or stewed).
• Tip
• Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.