+
0 (0)

Mains

Trudy's Stuffed Avocado Special

Trudy's Stuffed Avocado Special
Wally Skalij / Los Angeles Times

Dear SOS: Some years ago when visiting friends in Austin, Texas, I was taken to a restaurant called Trudy's North Star. I had a wonderful dish called Stuffed Avocado, an avocado half filled with shredded chicken, battered and deep-fried. It ... Read more

Total time: 30 minutes | Serves 2
  • 1 avocado
  • About 1/4 cup shredded, cooked chicken
  • 1/2 cup buttermilk
  • 1/4 cup flour
  • 1/2 cup saltine cracker crumbs
  • Oil, for frying
  • 1/2 cup green chile sauce
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded Jack cheese

Step 1Heat the oven to 350 degrees.

Step 2Slice the avocado down the middle and remove the pit and skin. Fill the hollow left by the pit with the chicken. Put the 2 halves of the avocado back together.

Step 3Place the buttermilk in a shallow dish, the flour in another shallow dish and the cracker crumbs in a third dish. Carefully holding the avocado together (it's slippery), dip it first in the buttermilk then roll it in the flour to coat completely. Dip it again in the buttermilk and roll it in the cracker crumbs until completely covered.

Step 4Heat about 4 cups of oil in a deep saucepan over medium-high heat. Deep-fry the avocado until golden brown, about 2 minutes. Remove the avocado with a slotted spoon and drain on paper towels.

Step 5Place the avocado in a shallow casserole and press firmly to flatten just a little. Cover the avocado with the green chile sauce and Cheddar and Jack cheeses and place in the oven until the cheese melts, about 10 minutes.

Note: Serve this with rice and beans.

HAVE YOU TRIED


Beet and fennel salad
Beet and fennel salad

Avis Hatheway's wild rice dressing
Avis Hatheway's wild rice dressing

Orange dinner rolls
Orange dinner rolls

Onion tart with anchovies and olives
Onion tart with anchovies and olives

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Cafe Roka's artichoke and portobello mushroom lasagna
Carne Asada
Rosemary- Parmesan crusted veal chops
Wild Ginger's Dungeness crab cakes with lime dipping sauce