My grilled stuffed avocado is an explosion of flavor and all things wonderful and right about mealtime.
I can't lie. This is one of my most favorite things I've made in a while. While I frequently throw some taco meat over greens to make a taco salad, sometimes you just want something different. The inspiration for it came from a local restaurant that sells brisket stuffed 'fried' avocados. Now trust me, those are really fantastic, but I suspected that I could create an equally amazing dish with same wow factor. I did!
Recipe serves 4
Ingredients for Seasoning:
Stir together the Mexican crema, garlic powder, parley flakes. Set aside.
Cook meat with chopped onion. Drain. Season it with a tablespoon or two of the above blend to your preferred taste, and add a bit of water (1/8 cup or so) and allow it to simmer on low until the water cooks out.
Take ripe avocados and cut them in half lengthwise. Remove the pit and peel off or use a spoon to slip of the outer skin. Salt both the inside and the outside of the avocado.
Grill the avocados outside on a grill or even inside on a 'health' grill. I put mine hole side down first, and then I carefully turned it over and grilled the bottom, too. If you use an indoor health grill, I rubbed a teeny bit of butter over grill before I put the avocado down. If you grill it outside, you might spritz it lightly with olive oil to keep it from sticking too much to the grill. It will stick a little. Who cares. The point it to warm it with the salt and give it a new depth of flavor.
Preheat the broiler in your oven
Now put the avocado halves on a broiler safe pan and add a spoonful of meat to each half. Top with a tiny sprinkle of cheese. Put under the broiler long enough to make the cheese bubble. Remove from broiler.
Plate a handful of baby greens and add two avocado halves to each plate.
Drizzle lightly with the Mexican crema mixture and add a teaspoon of chopped tomatoes to each.
Dig in, y'all. This one is good. I promise!