Tex-Mex Stuffed Avocados: A Creamy, Zesty Delight

Ingredients

Localized ingredient list prepared for quick scanning.

• 4 tablespoons cream cheese (softened)
• 2 tablespoons Pace Picante Sauce (thick and chunky, drained)
• 2 tablespoons black olives (seedless, roughly chopped)
• 2 tablespoons bacon (crisply fried and crumbled)
• 2 tablespoons red onions (finely chopped)
• 1 tablespoon lime juice (freshly squeezed, lime preferred)
• 1 teaspoon cilantro (freshly chopped)
• 1 jalapeno pepper (finely minced, to taste)
• 2 avocados (ripe, but firm, halved and pitted)
• 1 teaspoon lime juice (for brushing)
• seasoning salt (to taste)

Method

Follow the steps in order for the best result.

1. In a mixing bowl, gently combine the softened cream cheese, drained picante sauce, chopped black olives, crumbled bacon, finely chopped red onions, lime juice, chopped cilantro, and minced jalapeno pepper. Mix until all ingredients are evenly distributed.
2. If the mixture seems too thick, gradually add small amounts of the liquid drained from the picante sauce until you achieve a smoother consistency. Keep in mind that the cream cheese will firm up again when chilled.
3. Cover the mixture and refrigerate for at least 2 hours, or until you are ready to assemble the stuffed avocados. This chilling time allows the flavors to meld together beautifully.
4. When ready to serve, halve the avocados lengthwise, twisting gently to separate the halves. Remove the pits.
5. To prevent browning, brush all cut surfaces of the avocado, including the center, with lime juice using a pastry brush. Sprinkle lightly with seasoning salt.
6. Evenly divide the prepared stuffing mixture among the four avocado halves. Serve immediately and enjoy this flavorful and vibrant appetizer or light meal.