Stuffed Avocado – Tex-Mex Style - cooking recipe

Ingredients

Stuffing Mixture
4 tablespoons cream cheese (warmed slightly to soften)
2 tablespoons Pace Picante Sauce (thick and chunky, drained)
2 tablespoons black olives (seedless, roughly chopped)
2 tablespoons bacon (fried crisp and crumbled)
2 tablespoons red onions (finely chopped)
1 tablespoon lime juice (lime preferred, but lemon ok)
1 teaspoon cilantro (chopped)
jalapeno pepper (finely minced) (optional)
Avocados
2 avocados (ripe, firm, split with stone removed)
1 teaspoon lime juice
seasoning salt

Preparation

Combine all stuffing mixture ingredients and gently mix for even distribution. If the mixture is too thick to suit you, add small amounts of the liquid drained from the picante sauce till the mixture is smooth (remember the cream cheese will thicken again when refrigerated). Cover and refrigerate at least 2 hours or till you're ready to assemble the stuffed avocados.
Halve avocados, twist halves to separate and remove stone. To prevent discoloration, brush all exposed cut surfaces and the center w/lime juice using a pastry brush. Sprinkle lightly w/seasoning salt. Divide the stuffing mix evenly among the 4 halves and serve immediately.
NOTES: 1) If you want to serve 8, double the stuffing mix & serve as a salad on a bed of lettuce by quartering 2 large avocados. Slice ea quarter into 3 wedges (or leave them intact) and arrange on lettuce leaves w/an evenly divided portion of the stuffing mix -- 2) You may also want to use just half of the cilantro in the stuffing mixture and reserve the other half for garnish. -- 3) If you think you'll miss the flavor and crunch of nacho chips that normally accompany guacamole, grab a handful, crumble them in a sandwich bag and sprinkle over the stuffed avocado halves or the salad version. Enjoy!