Buffalo Chick’n Stuffed Avocados
what you’ll need:
2 large avocados
1 package Tofurky BBQ Chick’n
½ package Moocho Cheddar Style Shreds
¼ cupchopped celery
¼ cupsliced green onion
2 tablespoons Louisiana style hot sauce
1 tablespoon vegan mayo
1 tablespoon sliced chives
1 tablespoon chopped dill
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 cup kettle-style potato chips, crumbled
how to make:
1. Preheat oven to 350˚F.
2. Cut avocados in half and remove pits. Using a spoon, carve out 1 to 2 tablespoons of avocado from the center of each half to create a better divot for filling.
3. In a mixing bowl, add leftover avocado, chick’n, shreds, celery, green onion, hot sauce, mayo, chives, dill, salt, pepper, and garlic. Mix well to combine. Add a little extra salt or hot sauce to taste.
4. Place avocado halves in an oven-safe dish, such as a cake or loaf pan. Spoon all filling evenly between avocado bowls, then top generously with chips.
5. Bake for 15-20 minutes, or until the filling is heated through and the potato chips are golden brown. The avocados will naturally darken.
6. These are ready to eat as-is, or feel free to top with a dollop of vegan sour cream or a drizzle of vegan ranch.