Chorizo Avocado Bomb

Chorizo Avocado Bombs -Keto-Friendly Awesomeness

I have made Avocado Bombs a variety of ways, but THIS is the tastiest version that I have come up with yet. Super easy, and super delicious. And if you are into the Keto lifestyle, these are a great and filling blend of healthy proteins and fats. If you aren’t Keto, they are just plain delicious.

There are only 3 ingredients (unless you make your own chorizo): Ground Pork Chorizo, Whole Avocado, and Cheddar cheese.

A note about the chorizo for keto folks: some store-bought chorizo has some sugar in it, so read the labels and adjust your carb counts for the day if necessary. I bought mine in the meat department of our local Albertsons, but I have seen it in the freezer section at other stores. If you have a good Mexican market nearby, then that is your best bet. Just make sure it is ground, not shredded or pulled pork (or beef) chorizo.

Prep Time <10 minutes
Cook Time – varies 30-40 minutes depending on how thick your chorizo wrap is.

1- Ripe, Whole Avocado
2/3 Lbs Ground Pork (or Beef) Chorizo
1- Cheddar Cheese stick (or about that amount cut off a block)

Preheat oven to 425*F
Prepare a baking sheet with parchment paper

Split avocado, remove the pit, and use a spoon to remove the ‘meat’ from the peel.

Cut one cheese stick into 3 pieces, roll them together into a ball slightly smaller than the hole from the pit. Gently fit cheese into the hole in one half of the avocado, then fit the halves together. Use two toothpicks to hold them together.

Take half of the chorizo and pat it flat in the open palm of one hand. Place the stuffed avocado in the center. Place the rest of the chorizo on top and work it in your hands until it covers the avocado and is joined to the bottom half. Roll the whole thing, fairly gently between your hands (like rolling a meatball) until it looks fairly uniform. Place it on the parchment paper.

Place the tray into the 425 degree oven and set timer for 25 minutes. Roll it over and cook for another 5 -10 minutes depending on how thick the chorizo layer is. I like to cook chorizo until it has a nice cripy feel on the outside, it makes for a nice textural difference when you bite into the soft avocado and cheese.

Remove when done, pull out the toothpicks and slice in half once plated and ready to serve.

Chorizo Avocado Bomb

On this one, I went a bit thicker than I intended to and needed to cook it for a few more minutes, but boy was it a delicious meal. So easy to make, and easy cleanup too. ENJOY!!!

Note, these can be made with most any ground meat. Ground beef works great. Ground turkey I add an egg and a handful of shredded cheese to help it stay together, and season it to taste (turkey needs much more seasoning than beef). However you make it, it’s an easy meal that will impress your friends and family.

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