I don’t know about you, but we tend to get into a food rut during the summertime. We grill a lot, eat a lot of sandwiches, fruits and vegetables, and other generally “quick and easy” meals. It’s rare that we want to turn on the oven or heat up the kitchen, and the thought of eating anything hot is pretty unappealing.
Because this dish not only requires me to turn on my oven, but also to actually eat something hot and mildly spicy in the midst of a heat wave, I’m pretty darn surprised that I made it at all. But wow, am I glad I did! It’s cheesy, spicy and full of simple, robust flavors. And really, depending on the amount of cheese you use, it’s a pretty light meal and won’t bog you down in the dog days of summer.
This starts with a quick and easy avocado sauce made from a roux, chicken stock and sour cream, then processed with ultra-ripe avocados. Soften some onions and pepper in a skillet, and use a rotisserie chicken for time’s sake, and you can have this on the table in under an hour, start to finish.
I loved every single bite. The onions and peppers lend a deeper flavor to the chicken and cheese filling, and the avocado sauce is rich and creamy – I could seriously eat it with spoon.
If you need a change from your typical summer-fare, and especially if you’re an avocado fan, you MUST give these a try!