Zesty Southwest Stuffed Avocado
This recipe was is made with Giorgio BLENDABELLA Zesty Mexican. Zesty Southwest Stuffed Avocado is also made with Southwest Grain Salad Mix and Chorizo Sausage. These Stuffed Avocados are packed full of flavor and are sure to please.
Servings 4 servings
Ingredients
- 1 lb chorizo sausage
- 1 12 oz jar Zesty Mexican BLENDABELLA
- 6 cups water
- 1 5.5 oz package southwest grain salad, (your favorite brand)
- 5 oz fresco queso cheese, crumbled
- 1 lime, juice from
- 1/2 cup chopped cilantro
- 4 avocados, cut-in half, pits removed
- 1 cup shredded Mexican-style cheese blend
Instructions
- Preheat oven to 375 degrees. Lightly spray baking dish with non-stick cooking spray. Set aside.
- In a large skillet brown chorizo sausage, drain. Stir in Zesty Mexican BLENDABELLA, let simmer on low for 10 minutes. Remove form heat, set aside.
- Bring 6 cups of water to a boil in a medium saucepan. Empty pouch of grains into boiling water; gently boil, uncovered for 17-20 minutes. Set chipotle vinaigrette aside for another use. Carefully drain cooked grains into a colander. Rinse under cold running water until the grains have cooled, 1-2 minutes. Allow grains to drain until dripping stops. Place grains in a large mixing bowl.
- Add the sausage mixture to the grains, combine. Toss crumbled queso cheese, lime juice and cilanto with sausage/grain mixture.
- Pile filling mixture into avocado halves. Carefully place filled avocados in prepared baking dish. Sprinkle avocado halves with Mexican-style shredded cheese.
- Bake at 375 for 30 to 45 minutes or until cheese has melted and filling is heated through.
Notes
Recipe Note: Replace the avocado halves in this recipe with jalapeno or pobalano peppers that have had the seeds and membranes removed. Fill and proceed according to directions. *This recipe was tested with Earthly Grains Southwest Grain Salad. This salad has a variety of grains and rice; brown rice, quinoa, black beans, corn and red peppers. Aldi.