Mexican-inspired chicken and avocado cups

These Mexi-Chicken Avocado Cups are a crowd-pleasing appetizer or light meal that combines the flavors of Mexican cuisine with the creamy goodness of avocados. The chicken filling is perfectly spiced with a blend of Mexican seasonings and cooked until tender and juicy. This recipe is quick to prepare, making it a great option for busy weeknight dinners or last-minute parties. Each avocado cup is filled with the flavorful chicken mixture, topped with some fresh ingredients, and baked until warm and bubbly. The result is a delightful dish that will satisfy your cravings for both Mexican flavors and avocados.

Ingredients

• 2 large avocados
• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 small onion, diced
• 1 small bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro
• 1 cup shredded cheddar cheese
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup sour cream
• 1/4 cup sliced black olives

Directions

1. Preheat the oven to 350°F (175°C).
2. Cut the avocados in half and remove the pits.
3. Scoop out some of the flesh from each avocado half to create a larger well for the chicken filling.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the diced onion, bell pepper, and minced garlic to the skillet and sauté until softened.
6. Add the cooked and shredded chicken to the skillet and season with chili powder, cumin, paprika, salt, and black pepper. Stir well to combine the spices with the chicken.
7. Cook the chicken mixture for another 5 minutes to allow the flavors to meld together.
8. Remove the skillet from heat and stir in the chopped cilantro.
9. Place the avocado halves on a baking sheet and fill each well with the chicken mixture.
10. Top each avocado cup with shredded cheddar cheese.
11. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
12. Remove the avocado cups from the oven and let them cool slightly.
13. Garnish with diced tomatoes, diced red onion, sour cream, and sliced black olives before serving.

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