Keto Mexican Stuffed Avocado Boats with Zesty Lime Crema

Allergens

Dairy (sour cream), Egg (in chicken)

Ingredients

• 1. 2 large, ripe Hass avocados 2. 8 oz chicken breast, cooked and shredded 3. 1/4 cup red onion, finely chopped 4. 1/4 cup cilantro, finely chopped 5. 1/4 cup cherry tomatoes, halved 6. 1/2 cup Mexican blend cheese, shredded 7. 1/2 cup sour cream 8. 1 lime, juiced 9. 1/2 tsp garlic powder 10. 1/2 tsp ground cumin 11. Salt and pepper to taste 12. Optional: hot sauce or salsa for serving

Instructions

1. Preheat oven to 400°F (205°C).
2. Cut avocados in half, removing the pit and scooping out a little of the flesh to create space for the filling.
3. In a large bowl, mix together chicken, red onion, cilantro, cherry tomatoes, 1/2 cup shredded cheese, garlic powder, cumin, salt, and pepper.
4. Divide mixture evenly among avocado halves, pressing down gently to fill the space created earlier.
5. In a separate bowl, whisk together sour cream, lime juice, and a pinch of salt to create the zesty crema.
6. Top each stuffed avocado with a dollop of the lime crema and an additional sprinkle of shredded cheese.
7. Place avocado boats on a baking sheet and bake for 15 20 minutes or until cheese is melted and bubbly.
8. Serve immediately, garnished with cilantro leaves and a drizzle of hot sauce or salsa if desired.

Chef’s Insight

Be careful not to overfill the avocados, as they may become difficult to handle when baking.

Notes

Adjust the spiciness of the dish by increasing or decreasing the amount of hot sauce used.