Chicken Stuffed Avocado Recipe

Trudy’s was the first restaurant I visited in Austin when I was visiting college campuses over 10 years ago. As a Tex-Mex restaurant, Trudy’s blends flavors, ingredients, and cooking techniques from both cultures. This rings true for some of their most popular offerings, such as their queso especial (melted cheese topped with pico de gallo and guacamole), chicken flaquities (flautas made with flour tortillas rather than corn), or their famous stuffed avocado. The Trudy’s stuffed avocado consists of seasoned chicken, tomatoes, and spices, stuffed within two layers of avocado. The entire mixture is then breaded, fried, and topped with Suiza sauce, cheese, and more avocado for a creation that will leave your taste buds wanting more!

While the restaurant is only a short drive away from me now, I remember having trouble finding a Trudy’s stuffed avocado recipe dupe anywhere online. To spare you the research and experiments if you’re not in the area, I’ve compiled the recipe below for a stuffed avocado that’s pretty dang close to the real thing! Enjoy with our Mexican rice or charro beans recipe!

Note: This recipe does have quite a bit of rest time in between, so be prepared to spend at least a couple of hours making these stuffed avocadoes.

Why You’ll Love This Stuffed Avocado Recipe

• Tasty – This stuffed avocado recipe fuses popular ingredients, such as chicken, avocado, tomatoes, and cheese, to make an entrée you’ll want to eat over and over again.
• Special Occasions – As this recipe is a bit more time-intensive than others on our website, it may be better suited for special occasions or when you really want to wow someone in the kitchen!

Recommended Tools for This Recipe

• Whisk – While you can use a fork, a hand whisk is ideal for mixing your egg and buttermilk mixture.
• Frying Pan – Use a small frying pan to quickly fry your chicken-avocado patties.
• Mixing Bowls – Make sure you have at least three small bowls, as you’ll need one for the flour, egg, and breadcrumbs that we’ll toss the patties into prior to frying.
• Tongs – Use silicone-tipped tongs to easily flip your stuffed avocado when frying, while avoiding scratches to your cookware.

Ingredients You’ll Need

• Avocadoes – As the name suggests, avocadoes are the star of this recipe!
• Shredded Chicken – I used chicken thighs, as I think they’re juicier than chicken breast, but feel free to use any cut of chicken you prefer and cook per your preference — boiled, pan-fried, grilled, etc.
• Diced Tomatoes – This recipe calls for canned diced tomatoes, though you can replace with fresh tomatoes if you’d like!
• Chicken Bouillon – As you’ve probably noticed, I tend to use the Knorr chicken bouillon in several of my recipes. A pantry staple for me, chicken bouillon will help add flavor to this recipe!
• Panko Breadcrumbs – Once we have our chicken-avocado patties, we’ll toss them in breadcrumbs before frying in a neutral oil.
• Cooking Oil – I recommend frying your stuffed avocado in a neutral oil, such as vegetable oil or canola oil.
• Green Enchilada Sauce – We’ll mix this canned sauce with sour cream to make the popular Suiza sauce.

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Print Recipe

Chicken Stuffed Avocado Recipe

Courses: Dinner Recipes, Entree Recipes

Difficulty: Advanced Prep Time 5 mins Cook Time 45 mins Total Time 1 hr 50 mins

Best Season: Suitable throughout the year

Ingredients

Servings

Chicken-Avocado Patties

• 1.5 lb chicken thighs
• 4 cup water
• 7 oz canned tomatoes (diced)
• 1 tbsp chicken bouillon
• 2 tbsp taco seasoning
• 3 avocados

Breading

• 1 cup flour
• 1 egg
• 4 tbsp buttermilk
• 1 cup panko breadcrumbs
• 1 cup vegetable oil

Sauce

• 10 oz green enchilada sauce
• ¹⁄₄ cup sour cream

Instructions

Assemble the Stuffed Avocado

1. Cook chicken

   In a large pan, bring water, chicken bouillon, diced tomatoes, and taco seasoning to a boil. Add chicken, cover, and reduce heat. Allow chicken to cook for 30 minutes or until interior has reached 165 degrees Fahrenheit.
   Chop up chicken thighs in chunks so it cooks faster.

2. Shred chicken

   Drain chicken and tomatoes, allow to cool, and shred. Form two small patties with the shredded chicken.

3. Mash avocados

   Cut your avocados in half and scoop out the avocado from the skin. Use a fork to mash the avocados and place half of the avocado on top of the shredded chicken patties.

4. Freeze patties

   Place the chicken patties topped with avocado in the freezer for 10 minutes. Once the patties have hardened, top their other side with the remaining mashed avocado. Freeze the stuffed avocado again for 20 minutes this time.

Cook the Stuffed Avocado

1. Heat oil

   In a deep frying pan, heat oil to medium-high heat.

2. Prepare breading

   While oil is heating, place flour in a wide bowl and breadcrumbs in another. In a third bowl, add egg and buttermilk. Whisk thoroughly.

3. Coat stuffed avocados

   Roll the hardened chicken avocado patties in the flour. Carefully dip into the buttermilk-egg mixture. Allow to drip before evenly coating with breadcrumbs.

4. Fry in oil

   Place the coated avocado into the frying pan and fry until golden brown. Flip and fry the other side until golden brown as well. Once both sides are golden brown, place on a plate with paper towels to absorb extra oil.

5. Make suiza sauce

   In a microwave safe bowl, mix the green enchilada sauce with sour cream and heat for 2 minutes.

6. Serve

   Top the stuffed avocado with Suiza sauce, sliced avocado, and shredded cheese (optional). Serve with your favorite sides!

Note

• Place the stuffed avocado on a rack or a plate lined with paper towels to absorb the extra oil.
• You can prep the chicken-avocado patties and freeze them a day before if you're short on time the day you're wanting to eat these.