Best 3 Trudys Stuffed Avocados Recipes
**Trudy's Stuffed Avocados: A Flavorful and Nutritious Meal**
Indulge in a culinary delight with Trudy's stuffed avocados, a tantalizing dish that combines creamy avocados with a medley of vibrant flavors. This versatile recipe offers three irresistible variations, each bursting with unique ingredients and tantalizing taste sensations. Whether you prefer the classic combination of bacon, cheese, and tomatoes, the zesty kick of black beans and corn, or the refreshing blend of crab and shrimp, these stuffed avocados are guaranteed to satisfy your cravings. Packed with healthy fats, essential nutrients, and an explosion of flavors, Trudy's stuffed avocados are not only delectable but also incredibly nutritious. Embark on a culinary journey and discover the perfect balance of flavors in every bite.
STUFFED AVOCADO
Steps:
- Cut avocados in half; remove pits and gently scoop out insides, leaving shell intact. Combine the avocados, scallions, cucumbers, radishes, tamari, oil, garlic, and add to shells. Top with yeast, sprouts and sesame meal.
- *Sesame Meal: Mix 1/2 cup of sesame seeds and 1/4 teaspoon salt, grind in nut or coffee grinder in 2 tablespoon increments.
- CURTIS' QUICK AVOCADO DRESSING
- In a blender place peeled avocado, add a pinch of chile powder, juice of one lime, salt and pepper, and add some nonfat yogurt. Thin with ice water if necessary. Blend to a pouring consistency. Serve over mesclun, pink grapefruit segments and diced red pepper.
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- Oxygen, or exposure to air is what causes your guacamole to turn brown. Making guacamole, or any avocado dish in advance make certain that you block out the air by making sure the surface of your dip is in contact with the plastic wrap.
STUFFED AVOCADOS WITH SUIZA SAUCE
Flavorful shredded chicken is coated in avocado, then panko breadcrumbs, then fried and smothered in a creamy verde sauce and cheese. A little labor intensive, but soooo worth it! Tastes a heck of a lot like Trudy's famous stuffed avocados in Austin, Texas.
Provided by lirpac
Categories Mexican
Time 2h5m
Yield 2 Patties, 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine the chicken thighs, rotel, bouillon cube, water and taco seasoning in a deep pan. Heat to boiling, then cover and reduce heat. Cook for 1 hour, stirring occasionally to break up the chunks of chicken and "shred" them. After 1 hour, remove lid and continue to simmer and stir to shred chicken until all the liquid has cooked down.
- Allow chicken mixture to cool completely (I put mine in the freezer to speed up the process). This recipe is for 2 stuffed avocado patties, there will be plenty of leftover chicken though (I use it for burrito and taco filling, or in burrito bowls, yum!).
- Portion out 2 patties of chicken, (as big or small as you'd like, but I made mine about 2 large handfuls worth).
- Mash the two avocados, (and this is the messy part) and put a coating of mashed avocados on top of each patty. Place in the freezer to harden for a few minutes.
- Remove hardened patties from the freezer and turn over. Put a coating of mashed avocados on the other side of the patty.
- Heat vegetable oil to medium high heat in a deep frying pan.
- Carefully roll the avocado coated chicken patties in flour until well coated and try to shape them into perfectly round shapes.
- Combine the egg and buttermilk in a bowl and whisk thoroughly.
- Carefully dip (or pat on, as I did) the buttermilk mixture onto the patties.
- Dip the battered patties into the panko crumbs until thoroughly coated.
- Carefully place the breaded patties into the hot oil and fry both sides until golden brown (about 2 minutes or so per side, but keep an eye on them- they cook fast!). Remove and transfer to a paper towel lined plate.
- Combine the verde enchilada sauce and the sour cream thoroughly in a microwave safe bowl and heat for about 2 minutes, or until heated through.
- Pour a generous amount of the verde sauce over the patties and top with shredded cheese. Don't worry, the patties will still stay pretty crispy.
- Serve with borracho beans and green chili rice (from this site) and enjoy!
CRAB-STUFFED AVOCADOS
We enjoy having this creamy and crunchy salad out on our deck on summer evenings. And it goes together in minutes flat! -Gail VanGundy, Parker, Colorado
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.
Nutrition Facts : Calories 326 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 654mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 17g protein.
Tips:
- Choose ripe avocados: The avocados should be slightly soft when pressed gently. Avoid avocados that are too hard or too mushy.
- Use fresh ingredients: Fresh herbs, spices, and vegetables will give your stuffed avocados the best flavor.
- Don't overstuff the avocados: You want to be able to close the avocados without them bursting.
- Bake the stuffed avocados until they are heated through: The avocados should be slightly soft, but still hold their shape.
- Serve the stuffed avocados immediately: They are best enjoyed fresh out of the oven.
Conclusion:
Stuffed avocados are a delicious and easy-to-make appetizer or main course. They can be filled with a variety of ingredients, making them a versatile dish that can be tailored to your taste. With a little creativity, you can create a stuffed avocado recipe that everyone will love.
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