Every now and then you find perfectly ripe avocados. It doesn’t happen very often or at every grocery store, but I can usually count on it at the Annapolis Savemart. Finding avocados that were firm to the touch but gave just a little when squeezed (you know that feeling!) prompted me to buy 8 of them. They deserved a spectacular presentation, not to be sliced and smeared onto avocado toast or made into guacamole. No these deserved to be stuffed.

Southwestern Stuffed Avocados with Bacon

4 ripe-firm avocados
1 clove garlic, pressed or minced
2 cups corn (fresh, canned or frozen)
8 strips cooked bacon, chopped
11/2 cup black beans
1 red pepper, chopped
4 scallions, minced
2 tablespoons fresh minced cilantro
1 serrano pepper, minced (optional)

Dressing:

Juice of one lime
2+ tablespoons Mexican Cream
1 teaspoon salt
2 teaspoons sugar
2+ teaspoons taco seasoning

If you are using fresh sweetcorn like I did, cook it up in a large pot and drain. Let cool before you slice it off the cob.

This is so easy! Cook up the bacon in a large fry pan. Remove the bacon to a paper towel-lined plate and set aside. Remove all by 1 tablespoon bacon grease for the pan. Dice the bacon when it’s cool enough to handle.

Rinse the black beans. Chop the rest of the ingredients. This can be done ahead of time and set aside until you are ready to assemble.

Mix together the dressing. Juice one lime. Add the cream and seasonings. Shake in a small jar or whip together until all blended.

Returning to your fry pan with the bacon grease, heat up the grease to hot and add the garlic and serrano pepper (if you are using) Add the other ingredients, except the cilantro, and warm through. This should just be warmed up, not cooked. Turn off the heat and stir to cool down a bit. Pour on the dressing and add the minced cilantro. Stir through to combine.

Cut the avocados in half, leaving the skins on. Remove the seed and scoop out a spoonful or two of the avocado to create a bigger “well”. Mix that scooped out avocado into the filling. Fill each with the filling and serve. These are best served at room temperature and scooped out with a spoon.

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Southwestern Stuffed Avocados with Bacon

The most delicious way to present those perfectly ripe avocados

Author: GalleyPirate

Ingredients

• 4 Avocados ripe, but firm
• 1 Clove of garlic, pressed or minced
• 2 cups Sweetcorn, fresh, canned or frozen
• 8 strips Bacon chopped
• 1 1/2 cup Black beans, rinsed
• 1 Red pepper, chopped
• 4 Scallions, minced
• 2 tbsp Fresh cilantro, minced
• 1 Serrano pepper, minced (optional)

Dressing

• 1 Lime, juiced
• 2+ tbsp Mexican cream
• 1 tsp Salt
• 2 tsp Sugar
• 2+ tsp Taco seasoning

Instructions

• If you are using fresh sweetcorn cook it up in a large pot and drain. Let cool before you slice it off the cob.
• Cook up the bacon in a large fry pan. Remove the bacon to a paper towel-lined plate and set aside. Remove all by 1 tablespoon bacon grease for the pan. Dice the bacon when it's cool enough to handle.
• Rinse the black beans. Chop the rest of the ingredients. This can be done ahead of time and set aside until you are ready to assemble.
  
• Mix together the dressing. Juice one lime. Add the cream and seasonings. Shake in a small jar or whip together until all blended.
• Returning to your fry pan with the bacon grease, heat up the grease to hot and add the garlic and serrano pepper (if you are using) Add the other ingredients, except the cilantro, and warm through. This should just be warmed up, not cooked. Turn off the heat and stir to cool down a bit. Pour on the dressing and add the minced cilantro. Stir through to combine.
• Cut the avocados in half, leaving the skins on. Remove the seed and scoop out a spoonful or two of the avocado to create a bigger "well". Mix that scooped out avocado into the filling. Fill each with the filling and serve. These are best served at room temperature and scooped out with a spoon.