Earlier this week I tackled the Fried Stuffed Avocados I’ve been wanting to try all winter. Several unfortunate batches of avocados have gone bad while patiently waiting for me to get my act together to no avail. This recipe takes a little bit of prep, and does involve frying which is sort of an ordeal, but the presentation is quite impressive. To balance out your efforts, the chicken was so tasty, I worked an additional dinner of chicken nachos from it, then finished off the remainder snacking it straight from the bowl!
The inspiration for this recipe came from my mamas group back in Austin. I’d sent a request to the group looking for new ideas in the form of, “If you could order anything from any restaurant tonight, what would you pick?” The answers were inspiring and unbelievably international. Stuffed Fried Avocados were recommended by a couple friends, it seems they are the newest food fad in South Texas. They are found stuffed with a variety of fillings from shellfish to chicken to beef. Mine are stuffed with a spiced chicken and Monterey Jack cheese. The chicken is very easily spiced with a Cutters Cross Tex Mex Dry Rub Seasoning. I received my first batch of these spices as a gift five years ago, and highly recommend you get a set of your own. I was so pleased with the way this chicken turned out I sent a set to my sister, Amelia, because I just had to share.
If you’re feeling slightly less adventurous, but want to try out the flavor combo, try serving the chicken topping on a bed of avocado wedges. A foodie friend Shizuoka Gourmet had posted an article on fried avocado back in January. You could skip the relleno batter and just fry the straight avocado then serve the shredded chicken and cheese on top.
Chicken and Monterey Jack Stuffed Fried Avocados (serves 3)
3 ripe avocados – they work best if they are just slightly on the firm side – ripe but not squishy
flour for dusting
3/4 c. flour
2 egg yolks
3/4 c. beer
2 tbsp canola oil
1 and 1/2 tbsp kosher salt
2 egg whites
3 large chicken split breasts
1 tsp kosher salt
Monterey Jack Cheese, shredded
Two hours before you want to eat, halve the avocados and remove seeds. Use a spoon to scoop out a little of the flesh making a larger hollow for stuffing. Peel skin from outside, then dust in flour. Wrap each half in Saran wrap and place in freezer. In a large bowl, add flour followed by egg yolks, beer, canola oil, and salt. Whisk together to combine. Let batter rest for about an hour and a half.
In a large saucepan, cover chicken breasts with water and add 1 teaspoon kosher salt. Bring to a boil, then simmer for an hour and fifteen minutes. Remove chicken from broth using tongs. Remove skin and bones and discard. Shred chicken using two forks into a clean bowl. Return shredded chicken to broth and simmer another 30 minutes. At this point, turn high heat on sauce pan containing frying oil. After the 30 minutes has elapsed, strain chicken from broth, then season with Tex Mex Dry Rub and salt. Set aside.
About 15 minutes before you want to eat, whisk egg whites to stiff peaks. Delicately fold egg whites into batter. Remove avocados from freezer, unwrap and use a slotted spoon to gently dip in batter then place in heated oil. Fry until lightly browned, then stuff with spiced chicken and top with shredded Monterey Jack cheese. Serve immediately.
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