Pico de Gallo stuffed baked Avocados are one of my favorite side dishes for Mexican food! Quick, easy and healthy - this is superfood at it's finest!
Could it really be? The ever elusive superfood Mexican side dish is here? Yes, yes it is. Pico de Gallo Stuffed Baked Avocados delivers that avocado taste you crave with fresh veggies and some gooey melted cheese to boot. Delicious!
- Who will love it: Anyone who likes Avocados! [Insert millennial stereotype here] - and especially those who like Mexican food!
- Why they'll love it: The baked avocado contains pretty much all the ingredients you'd use in guacamole, but it's oven roasted which gives it an awesome texture! Add on some gooey cheese and you're in for a treat!
- When to make it: This is such a great side dish for your next Mexican Recipe. From Chicken Burrito Supreme to Healthy Chicken Tinga Tostadas, Pico de Gallo Stuffed Avocados are the perfect accompaniment.
Nerd Chefs' Tips and Tricks
- Make your Pico de Gallo 1-4 hours ahead of time and place it in the fridge. This will allow the flavors to mingle a bit, letting the oils from the cilantro and onion disperse so it's more of an even bite throughout.
- You want a perfectly ripe Avocado here. Overly ripe ones will fall apart. For this dish, you want to be able to slightly flatten the underside to that it sits flat on a pan - so that's why I go by. If I press the underside firmly and just get it to flatten out slightly, we're in business.
- I use both Cojita cheese and the Kirkland Mexican Cheese Blend on mine. You can go with one or the other if it's easier, since you'll only really use a little of each.
- If you want more space to be able to stuff, simply spoon out some of the avocado flesh to create a larger hole.
Let's Make Pico de Gallo Stuffed Baked Avocados
Make Pico de Gallo
About 1-4 hours ahead of baking, prepare your Pico de Gallo. Do to this, finely chop yellow onion, ripe tomato and about cilantro.
If you want a little heat, dice a fresh jalapeno pepper and add that as well. Make sure to remove the seeds and white membrane from the pepper first. My wife is a little spice-sensitive lately, so I skipped that one on mine.
Squeeze juice from lime into bowl and add a pinch of salt. Stir until well mixed and place in fridge until time to cook.
Stir until well mixed and place in fridge until time to cook.
Stuff Avocados
Preheat oven to 350°.
Using an avocado tool, slice Avocados in half evenly and remove pit. If needed, spoon out some of the avocado flesh to make a bigger hole. I did not need to do this because the pit left a big enough whole on it's own.
To get the avocados to lay flat, you'll want to press against the underside just slightly until it flattens out. Seasoned avocados with garlic salt.
Remove Pico de Gallo from fridge. Using a slotted spoon (so that the excess lime juice drips off), fill the inside of the avocados until the filling just sticks up over the edge. Top first with crumbled cojita cheese, then a healthy pinch of mexican cheese blend.
Bake Avocados
Place stuffed avocados on baking sheet and into the center of the oven for about 15 minutes. If your cheese it not yet browned, turn the heat off and switch the broiler on high. Keep a close eye on them, as the window between browned and burnt cheese is pretty small. When cheese has begun to brown, remove from oven.
Let rest for about 5 minutes and serve.
Pico de Gallo Stuffed Baked Avocados
- Total Time: 30 minutes
- Yield: 4 1x
Description
Pico de Gallo stuffed baked Avocados are one of my favorite side dishes for Mexican food! Quick, easy and healthy - this is superfood at it's finest!
Ingredients
- 2 avocados (cut in half)
- 1 ripe tomato (diced)
- 1 small yellow onion (diced)
- 2 tbsp fresh cilantro (diced)
- dash garlic salt
- dash table salt
- ½ lime (juice)
- 3 oz cojita cheese
- 3 oz mexican shredded cheese
Notes
- Make your Pico de Gallo 1-4 hours ahead of time and place it in the fridge. This will allow the flavors to mingle a bit, letting the oils from the cilantro and onion disperse so it’s more of an even bite throughout.
- You want a perfectly ripe Avocado here. Overly ripe ones will fall apart. For this dish, you want to be able to slightly flatten the underside to that it sits flat on a pan – so that’s why I go by. If I press the underside firmly and just get it to flatten out slightly, we’re in business.
- I use both Cojita cheese and the Kirkland Mexican Cheese Blend on mine. You can go with one or the other if it’s easier, since you’ll only really use a little of each.
- If you want more space to be able to stuff, simply spoon out some of the avocado flesh to create a larger hole.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 0
- Calories: 260
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0