Stuffed Avocado with Chorizo and Queso Fresco

Avocados have been one of Mexico’s most beloved foods for generations, and it’s now a favorite in the United States and the rest of the world. This Chorizo ​​and Queso Fresco Stuffed Avocado recipe is a great option for brunch. It has the ingredients needed for a great breakfast or lunch along with traditional Mexican flavors and colors. So, explore avocado recipes beyond guacamole and avocado toast and try this dish that will please everyone at home.

Making these stuffed avocados is easy; cook the Tropical Chorizo ​​Mexicano until golden brown, prepare scrambled eggs, and top with as much Tropical Queso Fresco Mexicano as you like. Enjoy every bite with the perfect combination of brunch flavors. Serve with Tropical Crema Mexicana for a fresh touch. Have the ingredients ready at home and enjoy this recipe when the avocados are ripe and soft.

This Stuffed Avocado with Chorizo, Queso Fresco, and eggs is also a great keto recipe option, as it is high in protein and low in carbs.

Try our variety of authentic and delicious Tropical Mexican products.

You can buy Queso Fresco, Chorizo ​​Mexicano, and Crema Mexicana Tropical at supermarkets where Tropical products are sold. Use our Store Locator to find a location near you.

Ingredients

• 3 large ripe avocados
• ¾ cup crumbled Tropical Queso Fresco Mexicano, divided
• 2 Tropical Chorizo Mexicano (Or your favorite Tropical Chorizo)
• 1 tablespoon butter or vegetable oil
• 3 large eggs
• ¼ teaspoon salt
• ¼ cup sliced scallions or chives
• Pico de Gallo
• Tropical Crema Mexicana

Preparation

1. Cut each avocado in half; remove pits. Scoop out some avocado to make a large hole. Spoon ¼ cup Queso Fresco inside avocado halves. Set aside.
2. Remove casings from chorizos; crumble chorizo. In 10-inch skillet over medium heat, cook crumbled chorizo until well browned, stirring frequently. Remove to plate.
3. In large bowl beat eggs with salt. In same skillet over medium heat, in hot butter or oil, scramble eggs, stirring until cooked through. Spoon into avocado halves with chorizo and Queso Fresco. Serve with pico de gallo and crema.

Makes 6 avocado halves.