br>In separate bowl, combine avocado, eggs, butter, vanilla and milk
he pit and scoop the avocado flesh right into the bowl
he pit and scrape the avocado from the skin and add
or 40 minutes.
Place avocado slices on top, like spokes
inutes per side.
Cut avocado in half and remove pit
ogether corn, black beans, spinach, Mexican cheese, chilies, green onion, cumin
arnished with sour cream, shredded Mexican cheese, diced avocado, and tortilla strips.
Preheat the broiler. Split the bread and broil both sides for 1 min or until golden. Transfer to serving plates.
Press the chicken into the seasoning to coat evenly. Heat the oil in a heavy-bottomed skillet on medium-high heat. Add the chicken and cook for 3 mins each side or until golden and cooked through. Transfer to paper towels.
To assemble, spread the mayonnaise over the cut sides of the bread. Sandwich with the chicken, avocado, tomato, onion and salsa. Serve with salad.
br>Meanwhile, for the avocado salsa, mix tomatoes, avocado, onion, cilantro, and
Preheat oven to 180 (160 Fan) or Gas Mark 4. Prepare the Mexican chicken as directed on pack.
Cook the rice in boiling water according to the pack instructions. Drain the rice and rinse well under cold water. Add the beans, red onion and tomato and mix together.
Dice the avocado and mix with the lemon juice then stir into the rice mixture. Serve the Mexican chicken with the rice.
ith 1/2 cup of Mexican cheese blend and 2 eggs
eek).
Next, make the avocado spread by combining all the
se.
Cut the 2 Mexican avocados in half and remove
Preheat oven to 400\u00b0F. Grease 6 ramekins and arrange on a baking tray. Distribute tortilla chips between ramekins. Combine bean mix and refried beans then distribute over tortilla chips. Mash avocado with lemon juice then season to taste. Distribute between ramekins then sprinkle each with cheese and bake for 5-10 mins, until cheese melts and beans are heated through. Serve topped with a dollop of sour cream.
In a large pan, bring stock and 2 cups water to a boil. Add rice and simmer for 5 mins. Add onion and simmer for 10 mins, until rice is tender. Add tomato, jalapeno, cilantro and chicken. Cook for 2 mins, to heat through, and season to taste.
Serve soup topped with avocado.
alad topped with feta and avocado. Sprinkle with cumin. Arrange quesadilla
pices for 20 minutes (save avocado for later). Spice to taste
ith parchment paper.
Combine avocado, tomato and cheese in a
he buns, then place down avocado slices, meat, fried egg, and
whizz together the sour cream, avocado and lime juice in a