| Cuisine: Mexican | Type: Side Dish | Serves: |
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Source:
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"Living" magazine (British) May 1993 |
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Attributes:
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Comments:
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Serving Suggestions:
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An appetizer or main meal. |
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Ingredients:
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2 tbs. olive oil 2 cloves garlic, crushed 1 green chili, sliced 1 onion, sliced 14 oz. can chopped tomatoes 14 oz. (400 grams) chopped, cooked chicken (breast meat) 4 large ripe avocados 1 lemon, juice only 1/2 pint sour cream cheddar cheese, grated for topping optional: fresh coriander, washed and chopped |
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Instructions:
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1. Heat the oil in a frying pan, then cook the garlic, chili and onion until the onion has softened and colored slightly. Stir in the tomatoes and seasoning and simmer for 10 minutes or until all the tomato juice has reduced to give a pulpy consistency. Add the chicken and cook for 2-3 minutes more, stirring until hot. Finally stir in the coriander if using. 2. Meanwhile, halve the avocados and remove the pits. Using a melon baller or spoon, remove most of the flesh and place in a bowl with the lemon juice. (If using a spoon, chop pieces into bite size.) Arrange the avocado shells in a baking dish. Combine the prepared avocado pulp with the chicken mixture, then spoon into each avocado shell. Top with a spoonful of sour cream and sprinkle over with Cheddar cheese. 3. Cook under the broiler until cheese has melted and is golden. Serve immediatley with rice or a mixed salad as main course. |
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Related recipes:
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None |
2001-03-10