Mexican Chicken-Stuffed Avocados

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Chichén Itzá

📍 Where this dish comes from: Yucatán · Chichén Itzá
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Mexican Chicken-Stuffed Avocados, plated and ready to serve

Ingredients for Mexican Chicken-Stuffed Avocados

Mexican Chicken-Stuffed Avocados

Skip the tortillas — creamy avocado halves become edible bowls for shredded chicken mixed with tangy salsa and cool sour cream, then topped with a sprinkle of cheese.
Print Recipe
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 240kcal

Ingredients

  • 2 large ripe avocados halved and pitted
  • 1 cup cooked shredded chicken sub: canned chicken breast, turkey, or pulled pork
  • 1/4 cup sugar-free salsa sub: pico de gallo or diced tomatoes + 1 tsp taco seasoning
  • 2 tbsp sour cream sub: Greek yogurt or mayo
  • 1/4 cup shredded cheddar sub: pepper Jack, cotija, or dairy-free shreds
  • 2 tbsp fresh cilantro chopped; sub: green onion
  • Lime wedges to taste
  • Salt & pepper pinch; sub: Tajín seasoning

Instructions

  • Mix filling: In a bowl, combine chicken, salsa, sour cream, salt, and pepper.
  • Fill avocados: Spoon mixture generously into each hollowed half.
  • Top & serve: Sprinkle cheese and cilantro. Add a squeeze of lime. Serve immediately — or broil 1-2 min for melted cheese.

Nutrition

Serving: 1serving | Calories: 240kcal | Protein: 12g | Fat: 18g
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Cooking Mexican Chicken-Stuffed Avocados in the kitchen

About This Dish

Skip the tortillas — creamy avocado halves become edible bowls for shredded chicken mixed with tangy salsa and cool sour cream, then topped with a sprinkle of cheese.

Health Benefits

  • Avocado provides the majority of the fat in this dish.
  • Shredded chicken adds lean protein without any added carbs.

Pairs Well With

  • Chayote “Noodle” Ensalada
  • Chorizo & Mushroom Sauté
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