Keto Tex-Mex Stuffed Avocado Boats with Smoky Chipotle Lime Crema
Indulge in this keto-friendly Tex-Mex feast featuring tender shredded chicken and crisp veggies stuffed into creamy avocado boats, topped with smoky chipotle lime crema. Our delicious Keto Tex-Mex Stuffed Avocado Boats recipe is perfect for those following the ketogenic diet while craving flavorful, satisfying meals.
Allergens
None (Unless using prepared ingredients with allergens)
Ingredients
- 4 large Hass avocados
- 2 cups cooked and shredded chicken breast
- 1 cup chopped tomatoes
- 1 cup chopped red bell pepper
- 1/2 cup chopped green onions
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Cut avocados in half, remove pits, and scoop out a small portion from the center of each half to create space for the filling. Season chicken with salt and pepper, then mix in a bowl with chopped tomatoes, bell pepper, green onions, and 1/2 cup of diced avocado. Divide the chicken mixture evenly among the 4 avocado halves, pressing gently to fill the spaces. Sprinkle the tops with shredded cheddar cheese. Place filled avocado boats on a baking sheet and bake for 20 25 minutes until the cheese is melted and bubbly. While avocado boats are baking, prepare the smoky chipotle lime crema by whisking together sour cream, minced chipotle peppers in adobo sauce, lime juice, garlic powder, and salt. Remove avocado boats from oven, drizzle with chipotle lime crema, and garnish with fresh cilantro leaves.
Chef’s Insight
Feel free to add your favorite Tex-Mex spices to the chicken mixture for an extra kick.
Notes
Ensure avocados are ripe but still firm for best results in this recipe.