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Southwestern-Style Stuffed Avocado Boats

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Ingredients

Adjust Servings:
3/4 lb chorizo sausage or 3/4 lb hot pork sausage
4 large ripe avocados, , peeled and mashed
3 tablespoons lime juice
1 tablespoon chopped fresh cilantro
2 tablespoons mayonnaise
1 cup shredded mexican blend cheese
60 small wonton wrappers
vegetable oil

Nutritional information

161.1
Calories
92 g
Calories From Fat
10.3 g
Total Fat
3.1 g
Saturated Fat
15.5 mg
Cholesterol
274.7 mg
Sodium
12.2 g
Carbs
2.4 g
Dietary Fiber
0.4 g
Sugars
5.7 g
Protein
63g
Serving Size

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Southwestern-Style Stuffed Avocado Boats

Features:
    Cuisine:

    This was a great recipe... I put some serrano peppers diced up in the meat when I was frying it to add more heat and I also cut the recipe in half as I am the only one that likes avocados or so I thought.... my hubby is addicted lol. Thanks for the great recipe!!!!

    • 53 min
    • Serves 31
    • Easy

    Ingredients

    Directions

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    Southwestern Avocado Angels, SOUTHWESTERN FRIED WONTONS, OR DUMPLINGS, This was a great recipe I put some serrano peppers diced up in the meat when I was frying it to add more heat and I also cut the recipe in half as I am the only one that likes avocados or so I thought my hubby is addicted lol Thanks for the great recipe!!!!, SOUTHWESTERN FRIED WONTONS, OR DUMPLINGS


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    Steps

    1
    Done

    Cook Sausage in a Large Skillet Over Medium Heat, Stirring Until It Crumbles and Is No Longer Pink; Drain and Let Cool.

    2
    Done

    Stir Together Avocado and Next 3 Ingredients; Stir in Sausage and Cheese.

    3
    Done

    Spoon 1 Tablespoon Mixture Into Center of Each Wonton Wrapper.

    4
    Done

    Moisten Edges With Water.

    5
    Done

    Fold Corners of Wrapper to Center, Enclosing Filling and Pinching Wrapper Edges to Seal.

    6
    Done

    Place on Wax Paper Coated With Vegetable Cooking Spray; Cover With Additional Wax Paper.

    7
    Done

    Pour Oil to a Depth of 3 Inches Into a Dutch Oven; Heat to 350.

    8
    Done

    Fry Wontons, 3 or 4 at a Time, 1 1/2 Minutes on Each Side or Until Golden; Drain.

    9
    Done

    Makes 5 Dozen.

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    John Reyes

    Latin cuisine expert infusing his dishes with bold and vibrant flavors.

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