Chicken Taco Avocados

By Dianne Godfrey.
 Date: Nov. 18th, 2018 - 1:00 PM
INGREDIENTS
FOR THE FILLING
1 cup black beans, cooked
1 cup canned corn
1 –4-oz. can green chiles, divided
1 cup shredded rotisserie chicken
1 cup shredded cheddar, plus more for topping
1 package Taco Seasoning
2 tbsp. fresh cilantro, plus more for topping
3 ripe avocados
FOR THE DRESSING
1 cup ranch dressing
1/4 cup lime juice
1 tbsp. fresh cilantro
1 tsp. kosher salt
1 tsp. fresh ground black pepper

 

DIRECTIONS
  1. Heat broiler. In a large bowl, combine black beans, corn, 1/2 can green chiles, shredded rotisserie chicken, cheddar, taco seasoning, and fresh cilantro. Stir until combined.
  2. Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
  3. Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with more cheddar and more fresh cilantro, then broil until cheese is melty, about 2 minutes.
  4. Make the dressing: In a medium bowl, combine ranch, lime juice, remaining green chiles, cilantro, salt, and pepper and stir to combine. Fold in mashed avocados and mix until smooth.
  5. Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish with more cilantro, if desired. Serve immediately.