a recipe for simple keto muffins. Although they have a higher fat content, you could probably replace the cream with water to somewhat reduce the number of calories.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 stuffed avocado halves |
Ingredients
- 4 avocados, halved and pitted
- 2 cooked chicken breasts, shredded
- 4 ounces cream cheese, softened
- ¼ cup chopped tomatoes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch cayenne pepper
- ½ cup shredded Parmesan cheese, or more to taste
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Preheat the oven to 400 degrees F (200 degrees C).
- Scoop out some flesh in the center of each avocado and place into a large bowl.
- Dotdash Meredith Food Studios
- Add shredded chicken, cream cheese, tomatoes, salt, black pepper, and cayenne pepper; mix well to combine.
- Dotdash Meredith Food Studios
- Spoon chicken mixture into each avocado; top generously with Parmesan cheese. Place filled avocados, face-up, in muffin cups to stabilize.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until cheese is melted, 8 to 10 minutes.
- Dotdash Meredith Food Studios
- You can substitute 6 ounces crab meat (drained well, if using canned) for the chicken, along with 1 tablespoon chopped scallions.
- You can use any leftover chicken mixture to fill hollowed-out tomatoes or peppers and cook them as above.
- Cooking time and flavor will vary depending on how chicken is cooked (grilled, broiled, or stewed).
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 7 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 233 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
My favorite one!! We love and easy to do!!
I am 64. I love avocado’s but have never baked one before. Man, have I been missing out. What a delicious recipe. Made tons so looking forward as a cold salad.
This was a good easy recipe. I used canned chicken, and it was still pretty good. It did make it more like a dip though. I added pickled jalapenos after baking only because my family likes them. Thanks for the recipe.
I was really surprised how good this was. Warm avocado doesn’t sound tasty at all but it came out creamy and very flavorful. I will be making this again and again. I made a casserole out of mine, used rotisserie chicken but didn’t stuff the avocado skins. Other than that I followed the recipe just as it is. Leftovers the next day were still bright green and even better tasting.
Fantastic.. you can also stuff with other things.. crab meat.. lobster meat.. if you like spicy a little cayenne pepper
Just loved this recipe! I did add an jalapeno, cilantro, cumin and Cotija cheese. I had a nice amount left over so I stuffed it into mini peppers and baked them a little longer than the Avocados. Next time I’ll remove more of the avocado pulp. I will make these again, so good!!!
Used crab. Very good!
I very much enjoyed this recipe paired with a nice quiche. I wouldn’t change anything with this recipe.
I’ve made this recipe 3-4 times and we simply love it! One key that I’ve found is to make sure that you scoop out enough of the avocado flesh so that the flavors balance correctly – leaving too much in the shell causes it to lean more heavily towards “avocado”. (Unless that’s your thing, then go for it!) This is a relatively easy recipe that tastes fancy. It’s great for a regular family meal as well as something that I’d proudly serve guests.
Very Yummy and quickly made after work.
This was delicious! Even with low fat cream cheese, very yummy.
delicious!
I really liked making this dish with my sister as part of our monthly new recipe tryout. It was easy and quick to make. I used spicy Jalapeno cream cheese and tropical avocados (had to increase baking time due to size). The next time I will add a little onion and garlic powder. This is a keeper! Whitley Women in Orlando
The dish was easy to make, easy to follow the directions. It was not a costly dish, which is a plus. My sister and I both made it and she used the large avocados and I used the small ones. I had enough filling left over for a snack. Bake time was increased by 15 more minutes. After the first 10 minutes, I lowered the temp to 300 degrees so it would not burn. I like the cook’s notes about crab meat and scallions. Will try that next time.
Used Perdue shortcuts for chicken and chopped instead of shredding. Used Medium Salsa instead of tomatoes and shredded Mexican Cheese mix instead of parmigiana. Served with Uncle Ben’s Spanish style rice. Was an absolute hit. Totally recommend.
This was an easy and delicious recipe! Next time I will try crab meat instead of chicken.
We loved this dish! It was enough for of us to eat dinner and then have a lunch with the 2 remaining avocados and the remaining inside mix as a dip the next day. We added crumbled bacon which I would highly recommend.
This was a very nice change; it had great flavor, but was light and filling. I had to adjust some since I didn’t have any cream cheese on hand so I swapped it out for sour cream. It seemed to have worked well. No complaints from our house.
The first time I made it felt it was bland, but had potential. I added cumin, garlic, basil, oregano, small diced onions at the last 5 minutes to my chicken while i fried it. Made my sauce almost like a guacamole Amazing! Will definitely make again.
This is yummy! I used cheddar instead of Parmesan and used Trader Joe’s chili lime seasoning. I also used all of the meat from
This was absolutely delicious! Even my husband who isn’t the biggest fan of avocados liked it. The preparation was pretty simple, and two of these with a small side salad was the perfect size for a meal. I’ll definitely be making this one again.