A mining engineer from Montana Tech of the University of Montana (Butte), with a passion for all knowledge this world has to offer.
This article will show you how to make a bacon-wrapped, stuffed avocado. The stuffing featured in this article is cheddar cheese; however, this can be substituted or supplemented with a variety of other ingredients, so feel free to experiment using this article as a starting point for inspiration.
In addition to being delicious, these stuffed avocados are quick (take less than 30 minutes in total to prepare and make) and cost efficient (less than $5 per person—cost breakdown at the end of this article).
Who wouldn't want a quick, easy, and cost-efficient home-cooked meal? If this is you, keep reading on!
The main equipment required to execute the making of bacon-wrapped, stuffed avocados are the following:
- deep fryer
- cheese grater
- table spoon
- cutting board
This article is written assuming that the bacon-wrapped avocados will be stuffed with cheese and deep fried. Alternatively, this dish could be prepared by oven baking, grilling, or smoking; however, those methods will not be described within this article.
- Cheese grater may not be required if using pre-shredded cheese.
- Equipment may vary if stuffing avocados with ingredients other than cheese.
- Most homes have knives, spoons, graters, and cutting boards; however, you may be in need of a deep fryer. To make this recipe, a home fryer is required. I regularly use the Farberware 4L fryer for all my home-frying needs. It doesn't cost much, lasts for years, and has the capacity to accommodate the quantity specified in this recipe.
- 2 avocados, whole
- 6 slices bacon, your favorite type/flavor
- 4 ounces cheddar cheese, shredded (your choice on mild, medium, or sharp)
|Prep time||Cook time||Ready in||Yields|
Serves one person two wrapped and stuffed avocados
Start by having the deep fryer on and pre-heating to 375F.
Set up all other equipment and have all ingredients out and at the ready.
- Verify that all ingredients are within expiration date.
- Select avocados to the desired ripeness.
If using block cheese as opposed to pre-shredded cheese, shred cheese.
Take the avocados and slice them lengthwise or top-to-bottom (the top portion will have the stem or remnants of it). When slicing lengthwise, make sure to slice all the way around the avocado to produce two equal halves for each avocado sliced.
An example of a final sliced avocado is in the image below.
Caution: Be sure to use a properly sharpened paring knife and take care not to cut yourself. It will not be long before you are eating, so do not rush this step.
For each question, choose the best answer. The answer key is below.
- Avocado was introduced to Florida in 1833 and was known as?
- Gator Avocado
- Alligator Fruit
- Alligator Pear
- Avocado is thought to originate from what country?
- United States
- What is the only European country to produce avocados?
- Which state produces 90% of US avocados?
- New Mexico
- The ASPCA lists the Avocado as being toxic to what animals?
- Alligator Pear
After the avocados are split in half lengthwise, the flesh can be removed from the skin.
Take a table spoon and insert it between the flesh and skin at the bottom of each half. Carefully scoop out the flesh from the skin and place the scooped flesh onto a plate or the cutting board.
An example of this process can be seen in the images below.
After all the avocados have been split lengthwise, and the flesh removed from the skin, the stones can be removed.
The skins and stones can be discarded.
The final flesh after skin and stone removal is pictured below.
- The stones are typically removed prior to separating the flesh from the skin just after slicing them in half. In most cases, it is easy to pop out the stones with the same spoon used in separating the flesh. This prevents any accidental cutting injuries that may happen when removing stones with a knife.
- One way to discard the stones are to plant them. It is not difficult to sprout an avocado tree in a planter.
Now that the flesh has been removed from the skin and stone removed, the shredded cheese (or whatever stuffing is desired) is stuffed in the area/cavity that was once occupied by the stone.
After stuffing, the two flesh halves are fitted together and are now ready for wrapping with bacon.
A stuffed avocado prior to bacon wrapping can be seen in the image below.
Each stuffed avocado is ready to be wrapped by three pieces of bacon.
First, wrap a slice of bacon around the stuffed avocado flesh lengthwise. Then wrap an additional bacon slice around it widthwise; and finally, wrap another bacon slice diagonally around the stuffed avocado flesh.
This ensures that the stuffed avocado is tightly wrapped over the full surface area of the flesh prior to dropping into the fryer.
The bacon-wrapped avocado flesh prior to frying can be seen below.
The deep fryer should have reached the pre-heating temperature of 375F. If it has not, wait a while longer until it has before frying the prepared bacon-wrapped, stuffed avocado flesh.
Fry the two avocado fleshes in the 375F oil for 12 minutes. The stuffed center of the avocado flesh is well-insulated, and it will take time for the heat to reach the ingredients located there. The 12 minutes is enough time to fully cook the bacon and to start melting the cheese (stuffing of choice for this article) at the center.
Remove fried avocados from fryer and let rest in the fryer basket or on a paper towel while preparing serving plates. This will help remove some of the oil and continue to melt the cheese stuffed within the center.
Garnish serving plates with favorite sides, if desired, and place the finished meal on the plates. The avocados can further be garnished with additional ingredients such as shredded cheese, sour cream, chives, or jalapeños on top of them.
Below is an image of a final served dish where the avocado has been sliced in half, and the cheddar cheese stuffing is melted and slowly oozing out from the center.
Caution: Deep-frying involves hot oil with the risk of personal injury and/or property damage (fire). Ensure proper fryer usage and safety is always followed.
- Frying times may vary depending on fryer capacity and the number of avocados being fried at a time.
- Frying times may vary depending on the actual size of the avocado, stuffing ingredients chosen other than or in addition to cheese, and bacon slice thickness.
The cost of this meal works out to be $4.28 per person. This cost assumes that a person will eat two of these avocados and nothing else.
The reality is that these stuffed avocados are quite hardy, and that most people will only eat one with some additional side(s). In this case, the price still works out to about the same per person as the individual avocado will be $2.14 with the additional ~$2.00 coming from the side dishes.
Examples of side dishes at or below the additional $2.00 include:
- Spanish rice (a box of Rice A Roni Spanish Rice can be had for $1.09),
- refried beans (I will heat up a can of Old El Paso refried beans for only a $1.00),
- fried jalapeños (fresh from the local market generally runs less than $0.65 per pound),
- tomatoes (fresh tomatoes are anywhere from $0.50 to $1.99 per pound depending on variety), and/or
- corn or flour tortillas (a dozen Mission flour tortillas can be found for $1.97).
The price breakdown for the stuffed avocados in this article are shown in the table below.
|Ingredient||Cost per Unit||Units per Person||Total Cost per Person||Notes|
National average for avocado. Prices vary by location.
1lb store brand bacon @ $3.50. Assuming 16 slices per pound.
Store brand cheese at $3.32 per pound
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