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Roasted Stuffed Avocados

Course: Appetizer
Cuisine: American
Author: Michelle De La Cerda


  • 4-6 large avocados
  • 1/2 small onion; diced (about 1/2 cup)
  • 1 jalapeño; deseeded , de-ribbed, diced
  • 1 cup mushrooms; finely diced
  • 6 slices bacon; cooked and crumbed
  • 2 tbsp . bacon fat
  • 1 tbsp . cilantro; chopped
  • 2 cloves garlic; minced/grated
  • 1/4 tsp . cumin
  • 1/4 tsp . oregano
  • Juice of 1/2 a lime
  • Salt/pepper to taste
  • Queso fresco , cilantro, and fresh lime wedges for garnish (optional)


  1. Preheat the oven to 350°.
  2. Cook the bacon in a skillet.
  3. Once the bacon is cooked, remove it from the pan, place it on a paper towel to absorb all excess grease.
  4. Drain off all the fat, but reserve two tablespoons.
  5. Crumble the bacon or chop it with a knife to ensure the pieces are tiny.
  6. Return the bacon to the pan with the reserved renderings.
  7. Add the diced onions, mushrooms, and jalapeño.
  8. Sauté together on medium-high heat for two minutes or until the onions begin to soften.
  9. Add the garlic, cumin, oregano, salt, and pepper.
  10. Cook for another minute or two.
  11. Remove the pan from heat and add the cilantro and lime juice. Mix well.
  12. Set the pan aside.
  13. Slice the avocados and remove the pit.
  14. If necessary, scoop out some of the avocado flesh to deepen the hole left by the non-pit holding side of the avocado.
  15. Using a kitchen teaspoon, spoon the stuffing into the reservoir and place in a baking dish or sheet.
  16. Repeat, filling each avocado.
  17. Bake the avocados for 10-15 minutes, depending on how large they are.
  18. The skins will begin to wilt and the flesh will brighten in color and slightly bubble.
  19. Remove them from the oven and garnish with queso fresco, cilantro, and freshly squeezed lime.
  20. *Note, if you like more heat, leave the seeds and ribs of the jalapeño in, or if you don’t like heat, omit the jalapeño altogether.