I was making Mojito Chicken for dinner and was planning to make Caramelized Plantains with it. However, I did not plan ahead and all the plantains at the grocery store were far from ripe. The avocados were a much better option. Once I discovered chipotle peppers in adobo sauce, I'm addicted to them. A few of my favorite recipes use them - Chipotle Apricot Cream Cheese Dip, Sweet Potato and Black Bean Enchiladas, and Chipotle Chicken and Rice.
Ingredients:
2 avocados, cut in half with put removed
1/4 cup cheddar cheese, shredded
1 chipotle in adobo sauce, diced + sauce for a total of 1 teaspoon
1 tablespoon lime juice (1-2 limes)
pinch of salt
Preparation:
1. Preheat broiler to high and line a small baking pan with foil.
2. Mix cheese, chipotle pepper in adobo sauce, lime juice, and salt together in a small bowl.
3. Evenly split the cheese mixture between avocados, filling the pit holes.
4. Top with an additional sprinkle of cheese.
5. Place on prepared baking sheet.
6. Bake for 3-5 minutes, until cheese has melted. Serve warm with chicken or beef.
Ingredients:
2 avocados, cut in half with put removed
1/4 cup cheddar cheese, shredded
1 chipotle in adobo sauce, diced + sauce for a total of 1 teaspoon
1 tablespoon lime juice (1-2 limes)
pinch of salt
Preparation:
1. Preheat broiler to high and line a small baking pan with foil.
2. Mix cheese, chipotle pepper in adobo sauce, lime juice, and salt together in a small bowl.
3. Evenly split the cheese mixture between avocados, filling the pit holes.
4. Top with an additional sprinkle of cheese.
5. Place on prepared baking sheet.
6. Bake for 3-5 minutes, until cheese has melted. Serve warm with chicken or beef.