Deep Fried Stuffed Avocado Olé
by Mary M.4 Hass avocados, halved, skinned and pitted
1/3 cup lemon juice
2 (5 oz.) José Olé® Chicken and Cheese Chimichangas
1 large egg, slightly beaten
1 cup crab meat, flaked
1 Tablespoon diced green chiles
1/4 cup diced roasted red pepper
1/4 cup sliced green onion tops
2 cups self-rising flour
2 cups buttermilk
2 cups panko crumbs
2 teaspoons Old Bay Seasoning
6 cups canola or vegetable oil for frying
Sea salt to taste
1 cup mango salsa
Sprinkle avocado halves with lemon juice. Cover and set aside.
Bake Chicken and Cheese Chimichangas according to package directions. When cool enough to handle, chop finely.
In large mixing bowl, combine Chimichangas, beaten egg, crab meat, chiles, roasted red pepper and sliced green onions.
Place flour in medium long shallow pan. Pour buttermilk in medium bowl. Mix together panko crumbs and Old Bay Seasoning in medium bowl.
Heat oil over medium high in large pot or deep fryer to 360°F.
Using a spoon, scoop small amount of flesh from avocado cavity leaving bottom and sides intact.
Divide chimichanga mixture between avocado halves.
Dredge avocado in flour, dip into buttermilk, then dredge in panko, keeping filling intact. Fry 2
at a time in hot oil 2-3 minutes or until golden brown. Remove with slotted spoon. Drain on paper towels.
Lightly dust with sea salt to taste. Repeat with remaining stuffed avocados. Serve with mango salsa.