RCI-VG.004.1360.001
Stuffed Avocados with Black Bean Nachos
Submitted by Glassyalabolas Stuffed chipotle, bean and chicken avocados over black bean nachos w/ homemade guacamole Serves 2 image:sawbbn1.jpg
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- chicken breast1 largeseasoned with cumin and black pepper and butterflied
- chipotle1 unit
- leftover trimmings from the onion and garlic1 unit
- 12 oz
- 8 oz
- 3 oz
Method
1
Season the butterflied chicken breast with cumin and black pepper on both sides, coating evenly.
2
Heat a skillet over medium-high heat and cook the seasoned chicken breast for 6-8 minutes per side until golden and cooked through, then remove and slice into bite-sized pieces.
15 minutes
3
In the same skillet, sauté the onion and garlic trimmings over medium heat until softened and fragrant, about 3 minutes.
4
Add the black beans and refried beans to the skillet with the onion and garlic, stirring to combine and heat through for 3-4 minutes.
5
Mince the chipotle and stir it into the bean mixture, combining thoroughly to distribute the heat and flavor.
6
Fold the sliced cooked chicken into the bean mixture and stir until evenly distributed.
7
Halve the avocados lengthwise, remove the pit, and use a small spoon to enlarge the cavity slightly if needed for more filling capacity.
8
Spoon the warm bean and chicken mixture generously into each avocado half, dividing equally among the four servings.
9
Sprinkle the shredded jalapeño jack cheese over the top of each stuffed avocado half.
10
Place under a preheated broiler for 2-3 minutes until the cheese is melted and lightly golden.
3 minutes
11
Serve immediately while the filling is warm and the cheese is melted.