These baked avocados are absolutely delicious and make an easy, satisfying weeknight meal.
If you often find yourself tired of the same dinners and craving something different and comforting, this recipe is for you. Baked avocados bring something unexpected to the table—creamy, warm, and full of flavor.
You might remember the popular chicken salad stuffed avocados from last summer. I loved that version, but for cooler, greyer nights I wanted something warmer—so I tried baking the avocado. The result is cozy and entirely satisfying.
Quick and easy: ready in about 30 minutes
This idea wasn’t mine originally—friends introduced me to baked avocados and I immediately wanted to tweak them with more cheese and a bright, spicy drizzle. The base is simple shredded chicken, which you can use leftover chicken for or a rotisserie bird from the store if you prefer.
The filling is a kind of chicken salad bound with some of the scooped avocado, then mixed with tomatoes, green onions, cilantro and spices. A generous sprinkle of sharp white cheddar melts on top in the oven, and a sriracha-lime yogurt drizzle adds tang and a little heat.
One common avocado problem is timing: they go from perfect to overripe very quickly. My trick is to buy firmer avocados and let them ripen at home, checking them often. That helps avoid disappointment when you open one and find it black inside.
Why we love them
These have a mild Tex-Mex vibe without feeling like a taco. They’re comforting, quick to make, and versatile—if you want extra crunch, sprinkle crushed tortilla chips on top before serving. They’re great for a relaxed weeknight or a simple weekend treat.
Chicken Baked Avocados
Cheesy Chicken Baked Avocados
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Ingredients
- 5 avocados
- 1 ½ cups shredded chicken
- 1/2 cup cherry tomatoes, chopped
- 2/3 cup freshly grated white cheddar cheese
- 2 green onions, thinly sliced
- 3 tablespoons freshly chopped cilantro
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- pinch salt and pepper
sriracha yogurt drizzle
- ½ cup plain Greek yogurt
- 1 1/2 tablespoons sriracha
- 1 lime, juiced
Instructions
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Preheat the oven to 350°F (175°C).
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Cut the avocados in half and remove the pits. Scoop the flesh from one avocado into a large bowl. If you like, scoop a small amount from the remaining halves to create a slightly larger cavity for the filling and add that flesh to the bowl.
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Add the shredded chicken, 1/3 cup of the cheese, tomatoes, green onions, cilantro, chili powder, smoked paprika, garlic powder, cumin, salt and pepper to the bowl. Mix well, mashing the avocado into the mixture so it binds the filling together.
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Spoon about 1/4 cup of the chicken mixture into each avocado half (adjust the amount to preference). Sprinkle the remaining 1/3 cup of cheese over the tops.
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Bake for 15 to 20 minutes, until the filling is warmed through and the cheese has melted. The avocado flesh may darken slightly from baking.
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Garnish with extra cilantro and green onions if desired and serve immediately.
sriracha yogurt drizzle
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Whisk together the Greek yogurt, sriracha and lime juice until smooth. This can be made ahead and refrigerated for a few hours.
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Serve with margaritas or your favorite beverage for a fun, relaxed meal.