CHILI LIME BAKED TILAPIA WITH AVOCADO CREMA RECIPE BY TASTY
Here's what you need: tilapia fillet, chili powder, cumin, cayenne pepper, salt, black pepper, lime juice, olive oil, avocado, fresh cilantro, salt, black pepper, lime juice, yogurt
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- In a small bowl, mix the chili powder, cumin, cayenne, salt, pepper, and olive oil with the lime juice.
- Using a basting brush, generously coat each side of the tilapia fillet with the marinade.
- Bake fish for 12 minutes in a preheated oven until edges begin to crisp and fish is moist and flaky.
- While fish is baking, prepare the crema.
- In a blender, combine avocado, cilantro, salt, pepper, lime juice, and yogurt. Blend until mixture is smooth.
- Serve tilapia topped with avocado crema and freshly chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 6 grams, Protein 62 grams, Sugar 2 grams
AVOCADO BAKED EGGS
I had these clever breakfast treats at a brunch gathering. They are easy to make for just two people or for a crowd. You can double or triple this recipe for a crowd. I use a muffin tin to hold each avocado half if I am making several of them.
Provided by sonjagroset
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with salt, black pepper, and cayenne pepper. Place ramekins on a baking sheet.
- Bake in the preheated oven until entire egg is cooked through, about 15 minutes. Sprinkle each avocado with bacon and chives.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 9.4 g, Cholesterol 210.8 mg, Fat 29.1 g, Fiber 6.8 g, Protein 16.7 g, SaturatedFat 6.8 g, Sodium 674.4 mg, Sugar 1.1 g
BAKED AVOCADO EGGS RECIPE BY TASTY
Here's what you need: avocados, eggs, salt, pepper, bacon bits, cherry tomato, fresh basil, shredded cheddar cheese, fresh chives
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C).
- Slice the avocados in half and remove the pits.
- Place the avocado halves on a baking sheet and scoop out some of the flesh to make a bigger hole.
- Crack one egg into each hole and season with salt and pepper.
- Top with toppings of choice and bake for 15 minutes or until yolk reaches desired consistency.
- Sprinkle with fresh herbs, as desired.
- Enjoy!
Nutrition Facts : Calories 249 calories, Carbohydrate 9 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, Sugar 0 grams
PALEO BAKED EGGS IN AVOCADO
The contrast between the soft and fresh avocado and the creaminess of a poached egg is brilliant. Good thing is it's also very healthy and satisfying.
Provided by NYJEN
Categories Breakfast and Brunch Eggs
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Crack the eggs into a bowl, being careful to keep the yolks intact.
- Arrange avocado halves in a baking dish, resting them along the edge so avocado won't tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
- Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.3 g, Cholesterol 150.8 mg, Fat 23.5 g, Fiber 6.9 g, Protein 11.3 g, SaturatedFat 4.9 g, Sodium 498.3 mg, Sugar 1 g
BAKED CRAB CAKES WITH AVOCADO MOUSSE
Provided by Food Network
Categories appetizer
Time 42m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Preheat oven to 375 degrees F.
- Pick through crabmeat to make sure it has no shells. Stir in mayonnaise and mustard. Add 1/4 cup of the bread crumbs, red and green jalapenos, thyme, chives, salt, and pepper and mix in thoroughly. Add the lemon juice and orange juice and stir to combine.
- Line a (1/2-cup) measuring cup with plastic wrap and pack cup with crab mixture. Pull plastic wrap so that molded crab mixture can be easily removed and place on a cookie sheet lined with waxed paper. Repeat until all of the mixture has been molded into cakes. Sprinkle 1/4 cup of bread crumbs on a plate and mix with olive oil. Sprinkle a little of this mixture on top of each crab cake. Bake for 10 to 12 minutes, or until golden brown. Serve over the salad and top with a dollop of avocado mousse.
- Place julienned carrots in a bowl of cold water (which will cause them to curl). Meanwhile, toss greens with sesame oil, lemon juice, and salt and pepper. Fill the bottom of a cocktail glass with a handful of the salad and top it with a few of the carrot strips. Place 1 crab cake on top of salad. Place citrus fruit wedges around crab cake, if desired. Repeat for remaining servings.
- Scrape the flesh of the avocado into a medium mixing bowl, discarding the skin and pit. Mash with a fork until moderately lumpy. Add cream, orange juice, and lemon juice and stir gently to combine. Season with salt and pepper, to taste, and stir until well mixed. Place a dollop of the mouse on top of each crab cake.
BAKED GARLIC BALSAMIC WINGS WITH SPICY AVOCADO GREEK YOGURT DIPPING SAUCE
These chicken wings are baked until super crispy and then tossed in a sweet and tangy balsamic-honey glaze along with whole cloves of roasted garlic. Served them with a cool avocado-yogurt sauce for dipping.
Provided by Food Network
Time 1h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dipping sauce: Combine the yogurt, lime juice, avocado, jalapeno, 3/4 teaspoon salt and 2 tablespoons water in a blender and puree until smooth. Cover and refrigerate until ready to serve.
- For the wings: Preheat the oven to 425 degrees F. Drizzle the garlic heads with 1 tablespoon of the oil and wrap in foil. Bake until golden and soft, about 1 1/2 hours.
- After about a 30 minutes, generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the two baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
- Squeeze the baked garlic from the heads into a large bowl. Combine the balsamic vinegar, honey, thyme, red pepper flakes, 1/3 cup water and 1 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and whisk in the remaining 3 tablespoons oil. Whisk into the bowl with the garlic.
- Transfer the baked wings to the bowl with the glaze and toss to combine. Serve with the dipping sauce and lime wedges.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
BAKED EGGS IN AVOCADO WITH BACON
If you like avocado, you'll love this great new recipe idea featuring three of our favorite things - bacon, avocado, and eggs.
Provided by Farmland
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Spray baking sheet or glass baking pan with cooking spray.
- Scoop about an additional 1 to 2 tablespoons out of avocados to create a well for eggs.
- Place avocados flesh-side up on prepared baking sheet or glass pan.
- Gently crack 1 egg into each avocado well, making sure to keep yolk intact. Season with salt and pepper.
- Bake for 15 to 18 minutes, or until eggs are desired temperature.
- Top with crumbled bacon, Parmesan cheese, and chopped chives. Garnish with paprika and hot sauce.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 9.7 g, Cholesterol 200.3 mg, Fat 25.1 g, Fiber 7 g, Protein 10.4 g, SaturatedFat 4.6 g, Sodium 384.5 mg, Sugar 1.2 g
BAKED CHIMICHANGA BREAKFAST BURRITOS WITH AVOCADO-TOMATO-WATERCRESS SALSA
Provided by Bobby Flay
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the black beans: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Add the beans, 1/2 cup water, and the chipotle and cook, stirring occasionally, until the water is reduced and beans are heated through and soft, about 20 minutes. Use a potato masher to mash the beans into a chunky paste. Taste, and season with salt as necessary. Stir in the cilantro, and then spread on a baking sheet to cool.
- For the salsa: Put the avocados, tomatoes, green onions, serrano and some salt and pepper in a large bowl and fold together. Fold in the lime juice, oil, cilantro and watercress. Set aside.
- For the chorizo filling: Heat the oil in a large skillet until it begins to shimmer. Add the chorizo and cook until golden brown and cooked through, about 8 minutes, stirring a few times. With a slotted spoon, remove the sausage to a paper-towel-lined plate.
- Add the onions and peppers to the pan drippings and cook, stirring occasionally, until soft, about 8 minutes. If the chorizo is in large chunks, chop it coarsely, then stir it into the onions and peppers. Add the eggs, and scramble until soft curds form. Season with salt and pepper, then stir in the cilantro and remove from the heat.
- To assemble: Preheat the oven to 425 degrees F. Brush a nonstick baking sheet with some oil. Spread a thin layer of the beans across the center of a tortilla, leaving a 1-inch border. Top with some of the chorizo filling and a handful of Monterey Jack. Fold in the sides of the tortilla, and then roll from the bottom into a tight cylinder. Place seam-side down on the baking sheet and repeat with remaining tortillas, beans, filling and cheese. Brush the tops and sides of the burritos with canola oil, and bake until golden brown and crispy, about 7 minutes. Transfer to a platter, and top with Avocado-Tomato-Watercress Salsa, cotija and cilantro leaves. Garnish the platter with lime wedges.
BAKED SOUTHWESTERN EGG ROLLS WITH AVOCADO RANCH
Make sure you don't fill the rolls too much or they will burst during cooking. Makes 48 small egg rolls or 24 big ones.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 35m
Yield 24 eggrolls
Number Of Ingredients 19
Steps:
- For Egg Rolls:.
- Preheat oven to 425 degrees Fahrenheit.
- Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
- In a large bowl mix together corn, black beans, spinach, Mexican cheese, chilies, green onion, cumin, chili powder, salt and cayenne pepper.
- Using a small spoon, scoop a small amount of filling onto the egg roll or wonton wrapper.
- Starting at a corner, carefully start to roll the wrapper. When it's slightly rolled, tuck in the two sides and continue rolling to the last point.
- Wet your finger with water and dab a bit on the corner to seal the egg roll.
- Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
- Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.
- For Ranch:.
- Place mayonnaise, sour cream, buttermilk, olive oil, lemon juice, green onin, salt, and avocado in a blender and pulse until smooth.
- Use immediately.
BAKED SOUTHWESTERN CHICKEN EGG ROLLS WITH AVOCADO RANCH DIPPING SAUCE RECIPE - (4.5/5)
Provided by á-25138
Number Of Ingredients 22
Steps:
- For egg rolls: Preheat oven to 425 degrees F. Prepare baking sheets with cooking spray. In a large bowl mix together chicken, corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it's slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling. Place on baking sheet, not allowing egg rolls to touch. Lightly spray the tops of the egg rolls with cooking spray and bake for 7 minutes. Turn the egg rolls over and bake on the other side for an additional 7 minutes. For avocado ranch: Place all ingredients in a blender and pulse until smooth. Use immediately.
CRISPY BAKED TOFU WITH PINEAPPLE, AVOCADO & CORN SALAD #A1
A.1. Original Sauce Recipe Contest Entry. Who says A1 can't be used in meatless cuisine? It may be a steak sauce, but it happens to be vegan. It adds wonderful flavor to baked tofu, and pulls double duty as part of the tangy pineapple salad dressing. A1 truly gives this salad a unique and lively flavor.
Provided by sherahc
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the tofu into bite-size cubes and place in a medium bowl.
- Toss with 1/4 cup A1 Sauce.
- Marinate in the refrigerator for 30 minutes or more.
- Toss with the 1 tablespoon cornstarch.
- Preheat oven to 350.
- Using a slotted spoon, transfer tofu cubes to a large nonstick baking sheet and bake for 25-45 minutes, stirring occasionally, until browned and crisp. Let cool on baking sheet.
- Make the salad while the tofu is baking. Stir together the A1 Sauce, pineapple juice, and olive oil in a small bowl.
- Using a large bowl toss the dressing with the remaining ingredients, seasoning with salt and pepper to taste.
- Transfer to a serving bowl and top with the A1 baked tofu.
Nutrition Facts : Calories 370.8, Fat 27.5, SaturatedFat 4.2, Sodium 48.9, Carbohydrate 24.7, Fiber 7.8, Sugar 8.8, Protein 12.8
BAKED CHICKEN TAQUITOS WITH GREEN CHILES AND AVOCADO YOGURT DIP
Transform rotisserie chicken into a crunchy, creamy dinnertime staple with this easy recipe. Avocado, yogurt and lime blend together for a cool and creamy dip.
Provided by Cindy Rahe
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
- Shred chicken to make about 4 cups; discard bones and skin. In large bowl, toss chicken, cheese, onion, cilantro, cumin, chili powder, oregano and green chiles.
- Over gas burner or in skillet, heat tortillas until warm and pliable. Wrap tortillas in kitchen towel to keep warm.
- Working with 1 tortilla at a time, spoon about 2 tablespoons chicken mixture onto one side of tortilla. Wrap tortilla over filling and roll up. Place taquito seam side down on cookie sheet, gently pressing flat with palm of hand if needed to make sure taquito does not roll around. Repeat with remaining tortillas and chicken mixture, making sure to leave a bit of space between taquitos so they crisp nicely during baking. Brush tops of taquitos lightly with oil.
- Bake in center of oven 25 minutes, rotating pan once about halfway through baking.
- Meanwhile, cut avocado in half; remove pit. With spoon, scoop avocado flesh from shell into large bowl. With back of fork, mash avocado well. Fold in yogurt, lime juice and salt until thoroughly combined.
- Serve warm taquitos with dip.
Nutrition Facts : ServingSize 1 Serving
BAKED FALAFEL & CAULIFLOWER TABBOULEH WITH AVOCADO, PEA & FETA SMASH
Make these easy falafels for lunch, served with cauliflower tabbouleh and an avocado, pea and feta smash. Super healthy, it delivers all five of your five-a-day
Provided by Good Food team
Categories Dinner, Lunch
Time 58m
Number Of Ingredients 17
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a baking sheet with baking parchment. Tip the chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, cayenne pepper, red onion, garlic, sesame seeds, baking powder, parsley stalks and ½ tbsp water into a food processor. Blitz until everything is combined but not mushy - you want the falafel to have some texture, rather than being like hummus. Season to taste, then roll into 18 even-sized balls. Flatten each ball into a disc shape and put them on the baking sheet (the more surface area the crisper they will become). Brush them with ½ tbsp oil. Bake for 20 mins, turning halfway, until golden and crisp.
- Meanwhile, clean the food processor. Briefly pulse the cauliflower until you have a couscous consistency. Mix the cauliflower with the remaining ground spices, olive oil and seasoning. Tip onto a baking tray and roast for 10-12 mins, stirring occasionally, until slightly toasted. Once cool, mix through the chopped parsley, mint and a squeeze of lemon juice. Season to taste.
- Put the frozen peas in a microwavable bowl, cover and cook on high for 2-3 mins. Drain off all the water, then roughly mash. Add the avocado and mash again to combine. Crumble in the feta, mix, then add the lemon zest and another squeeze of lemon juice, and seasoning to taste.
- Toss the rocket leaves in a final squeeze of lemon juice, then serve with the falafel and cauliflower tabbouleh, rocket and the pea and avocado smash.
Nutrition Facts : Calories 488 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 18 grams fiber, Protein 23 grams protein, Sodium 0.77 milligram of sodium
BAKED STUFFED AVOCADO
Make and share this Baked Stuffed Avocado recipe from Food.com.
Provided by Wrestler
Categories Cheese
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400F.
- Fry the onion in the butter for about 10 minutes.
- Meanwhile, scoop the flesh out of the avocado skins with a teaspoon, taking care not to damage the skins.
- Dice the avocado flesh.
- Add the fried onion to the avocado along with the nuts, cheeses, parsley and sherry.
- Season to taste with salt and pepper.
- Pile the mixture (overstuffed) into the avocado shells.
- Place them in a shallow ovenproof dish and bake for 10-15 minutes.
- Keep an eye on them!
- Serve immediately.
BAKED AVOCADO TACOS
One of the gourmet food trucks in my area started serving deep fried avocado tacos and I decided to serve this at home. Everyone cleans the plate with this recipe. This is an easy vegetarian meal that satisfies even the hungriest carnivore. Be sure to pick out perfectly ripe avocados for this recipe - you want them firm but creamy!
Provided by Manda
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Whisk flour, chili powder, paprika, cumin, onion powder, garlic salt, and cayenne pepper together in a bowl.
- Beat milk, eggs, and garlic together in a separate bowl until smooth.
- Dip each slice of avocado into flour mixture. Dip the avocado slice into the egg mixture, letting the excess egg drip back into the egg bowl, then dip the slice back into flour mixture. Repeat with remaining avocado slices.
- Arrange coated avocado slices in the prepared baking dish. Spray the tops of the slices with more cooking spray.
- Bake in the preheated oven until the coating is browned, about 20 minutes. Check for doneness after 15 minutes; rotate the pan once during baking if slices are browning unevenly.
- Stack corn tortillas on a microwave-safe dish with a piece of parchment paper between each tortilla. Heat in the microwave until hot and pliable, about 1 minute.
- Place a heated tortilla onto a work surface; top with chopped cabbage. Place an avocado slice on the cabbage; top taco with cherry tomato halves and shredded Cheddar cheese. Repeat with remaining ingredients.
- For extra flavor, top each taco with a dollop of taco sauce and sour cream.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 59.5 g, Cholesterol 59.5 mg, Fat 15.5 g, Fiber 9.3 g, Protein 12.9 g, SaturatedFat 4.6 g, Sodium 510.9 mg, Sugar 3.3 g
EASIEST BAKED SOUTHWESTERN EGGROLLS WITH AVOCADO RANCH DIP
I love Southwestern Eggrolls but didn't like the grease and salt that went along with them. Now I make them at home and they are super easy to make and better for you. I serve them for dinner, instead of as an appetizer. Durring the week I use chicken I've already cooked and dried onion flakes so it doesn't take a lot of time but you could cook the chicken and some fresh onion before adding the rest of the filling ingreidents if you prefer. Also, the filling can be frozen and used later if you wanted to make less of the rolls. I did use low sodium or no salt added corn and beans, but the site didn't recognize those varieties.
Provided by Busy Lindsay
Categories < 60 Mins
Time 40m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium sauce pan over medium low heat, add chicken, beans, corn, spinach, onion flakes, and spices. Heat stirring occasionally for about 10 minutes. Add chees, turn off heat and stir until all is combined well and warm.
- Place 1/4 heaping cup of the mixture down the middle of a tortilla and roll like a burrito. Place seem side down in a 9x12 baking dish that has been coated with non-stick cooking spray. Repeat process until all 12 tortillas are rolled up in the dish ready for baking.
- Spray top of tortillas in baking dish with non-stick cooking spray. Bake at 425 degrees for about 25 minutes or until tortialls are a little golden brown.
- Serve with salsa, sour cream and avocado ranch dip.
- To make the avocado ranch dip, mix mashed avocado, low fat sour cream and 1-2 tsps of ranch dressing mix. Add a tabelsppon of milk to thin out a tad and chill until ready to use. Best if made a couple of hours ahead of time.
BAKED AVOCADO TACOS RECIPE BY TASTY
Here's what you need: wheat flour, salt, pepper, large eggs, whole wheat bread crumb, paprika, garlic powder, cumin, avocados, plain yogurt, salt, pepper, fresh garlic, lime, green cabbage, red cabbage, shredded carrot, corn tortilla
Provided by Kahnita Wilkerson
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Add the flour, salt, and pepper to a bowl and whisk to combine.
- In a separate bowl, crack the eggs and whisk.
- In a third bowl, add the bread crumbs, garlic powder, cumin, and paprika, and whisk to combine.
- Halve the avocados, cutting from the stem to the base.
- Preheat an oven to 350°F (180°C)
- Remove and discard the pits. Cut each half into ½ inch (1 ¼ cm) wide slices then remove and discard the skin.
- Working with one avocado slice at a time, dip in the flour mixture, then egg, and finally bread crumbs, making sure each are fully coated.
- Place the avocado slices 1-inch (2 ½ cm) apart on a parchment paper-lined baking sheet.
- Transfer the baking sheet to the oven and bake for 10 minutes. Flip the avocados and continue baking until golden brown, 10 to 15 more minutes.
- In a medium bowl, mix together the yogurt, salt, pepper, garlic, and lime juice. Cover and refrigerate until you're ready to serve.
- Add the red and green cabbage and the carrots to a large bowl, then stir in half of the yogurt sauce until well combined.
- Remove the baking sheet from the oven and let the avocado slices cool 2 to 3 minutes before serving.
- Place three avocado slices on a single tortilla and top with slaw and toppings of your choice.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 45 grams, Fat 11 grams, Fiber 7 grams, Protein 11 grams, Sugar 6 grams
BAKED AVOCADO
Steps:
- Preheat oven to 375 degrees F.
- Cut the avocado in half and scoop out the flesh, leaving the skin intact, and roughly dice the avocado. Place avocado in an ovenproof dish, and add the crumbled blue cheese, walnuts, pancetta, and Worcestershire sauce and season with salt and pepper.
- Spoon the mixture back into the avocado shells and bake for 5 minutes. Remove from oven and place in the broiler for 2 minutes right before serving.
- To serve, place on a serving tray with sliced baguette or crackers.
CHEESY BAKED POTATOES WITH AVOCADO AND GROUND BEEF
Steps:
- Heat oven to 375ºF
- Prick potatoes with fork or sharp knife; place on baking sheet sprayed with cooking spray.
- Bake 1 hour or until tender. About 10 min. before potatoes are done, brown meat with onions in large skillet on medium heat. Stir in taco seasoning mix; cook 5 min., stirring frequently. Add cheese; cook 2 to 3 min. or until melted, stirring frequently. Remove from heat.
- Cool potatoes 10 min.; cut lengthwise in half. Scoop out centers, leaving 1/4-inch-thick shells. Add 1 cup potato flesh to meat mixture; mix well. Spoon into potato shells. Return to baking sheet. Discard remaining potato flesh or reserve for another use. (See tip.)
- Bake stuffed potatoes 5 min. or until filling is heated through. Meanwhile, mash avocados; stir in dressing.
- Spoon avocado mixture over potatoes; sprinkle with onions.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 15 g
SALSA STOUP WITH AVOCADO SMASH AND DOUBLE-DECKER BAKED QUESADILLAS
Thicker than soup and thinner than soup, this spicy veggie meal fills you up without filling you out!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 300 degrees F.
- Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes, add tomatoes, crushed tomatoes and stock and bring soup to a bubble. Reduce heat to a simmer and stir in cilantro.
- Paint 1 side of 2 tortillas with oil and place them next to each other, oiled side down, on a large cookie sheet. Mix cheddar with scallions and divide the cheese between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of Pepper Jack cheese. Set the last tortillas on top and brush tops with extra-virgin olive oil. Cook 10 minutes in the oven to melt cheese and crisp up tortillas. Cool quesadillas 5 minutes to set then cut each quesadilla into 6 pieces.
- Serve bowls of stoup with 3 wedges quesadilla along side each bowlful. Pass the Avocado Smash and the sour cream for topping soup or quesadillas.
- Remove 1 avocado flesh to a bowl. Add the cilantro and scallions. Pop the lime in the microwave for a few seconds. Add the juice of 1 lime, the sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good consistency.
- Chop and seed the plum tomato and fold into avocado. Serve.
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