Southwest Stuffed Avocados and Agua Fresca

Celebrate Cinco de Mayo with a delicious and nutritious feast! Indulge in southwest stuffed avocados filled with tender chicken, hearty black beans, and fire roasted tomatoes, creating a flavorful and protein-packed dish. The creamy avocado provides healthy fats and acts as a perfect vessel for these vibrant flavors. Accompany your meal with a refreshing agua fresca infused with ripe strawberries, fragrant basil, and zesty ginger, offering a revitalizing and hydrating beverage that complements the richness of the stuffed avocados perfectly. This wholesome combination not only satisfies the taste buds but also nourishes the body, making it an ideal choice for a festive and health-conscious Cinco de Mayo celebration. 

Southwest Stuffed Avocados Recipe

Makes 12 servings

1.5 pounds (675 g) boneless skinless chicken breasts 

¾ cup (200 g) zesty Italian dressing 

2 teaspoons (10.6 g) minced garlic 

½ tablespoon (3 g) ground cumin 

½ tablespoon (3 g) chili powder 

3 tablespoons (42 g) dry ranch dressing mix 

½ cup (114 g) water 

1 15 oz can (425 g) black beans, rinsed 

1 15 oz can (425 g) fire roasted tomatoes 

1 4 oz can (113 g) chilis (desired spice level) 

6 large avocados (firmer work best) 

Cojita cheese (crumbled) 

Instructions:

1. Add chicken to a crockpot.
2. Combine Italian dressing, chili powder, cumin, ranch dressing, and water in a small bowl.
3. Pour over chicken and cook on low for 5-6 hours (or high for 3-4 hours).
4. Remove chicken from crockpot and shred.
5. Add chicken back to the crockpot.
6. Add black beans, tomatoes, and chilis to the crockpot.
7. Stir to mix well.
8. Heat until desired temperature (~30 minutes on low).
9. Cut avocados in half lengthwise.
10. Remove pit.
11. Scoop out some flesh from each avocado half to make more room for the stuffing. (Pro tip – use the removed avocado flesh to make your favorite guacamole!) 
12. Stuff each avocado half with the southwest chicken mix.
13. Sprinkle crumbled cojita cheese on top if desired.