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
Scale
- 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
- 1/2 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