Stuffed Avocado – Tex-Mex Style Recipe

Name: Stuffed Avocado – Tex-Mex Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stuffing Mixture; 4 tablespoons cream cheese (warmed slightly to soften); 2 tablespoons Pace Picante Sauce (thick and chunky, drained); 2 tablespoons black olives (seedless, roughly chopped); 2 tablespoons bacon (fried crisp and crumbled); 2 tablespoons red onions (finely chopped); 1 tablespoon lime juice (lime preferred, but lemon ok); 1 teaspoon cilantro (chopped); jalapeno pepper (finely minced) (optional); Avocados; 2 avocados (ripe, firm, split with stone removed); 1 teaspoon lime juice; seasoning salt

Servings: persons

Stuffing Mixture
4 tablespoons cream cheese (warmed slightly to soften)
2 tablespoons Pace Picante Sauce (thick and chunky, drained)
2 tablespoons black olives (seedless, roughly chopped)
2 tablespoons bacon (fried crisp and crumbled)
2 tablespoons red onions (finely chopped)
1 tablespoon lime juice (lime preferred, but lemon ok)
1 teaspoon cilantro (chopped)
jalapeno pepper (finely minced) (optional)
Avocados
2 avocados (ripe, firm, split with stone removed)
1 teaspoon lime juice
seasoning salt

1
Combine all stuffing mixture ingredients and gently mix for even distribution. If the mixture is too thick to suit you, add small amounts of the liquid drained from the picante sauce till the mixture is smooth (remember the cream cheese will thicken again when refrigerated). Cover and refrigerate at least 2 hours or till you're ready to assemble the stuffed avocados.
2
Halve avocados, twist halves to separate and remove stone. To prevent discoloration, brush all exposed cut surfaces and the center w/lime juice using a pastry brush. Sprinkle lightly w/seasoning salt. Divide the stuffing mix evenly among the 4 halves and serve immediately.
3
NOTES: 1) If you want to serve 8, double the stuffing mix & serve as a salad on a bed of lettuce by quartering 2 large avocados. Slice ea quarter into 3 wedges (or leave them intact) and arrange on lettuce leaves w/an evenly divided portion of the stuffing mix -- 2) You may also want to use just half of the cilantro in the stuffing mixture and reserve the other half for garnish. -- 3) If you think you'll miss the flavor and crunch of nacho chips that normally accompany guacamole, grab a handful, crumble them in a sandwich bag and sprinkle over the stuffed avocado halves or the salad version. Enjoy!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Stuffing Mixture, 4 tablespoons cream cheese (warmed slightly to soften), 2 tablespoons Pace Picante Sauce (thick and chunky, drained), 2 tablespoons black olives (seedless, roughly chopped), and more.

Yes, Stuffed Avocado – Tex-Mex Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Avocado – Tex-Mex Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions