Creamy avocado meets spicy buffalo chicken in this easy, keto-friendly dish that’s packed with flavor and perfect for any meal!
🍴 Prep Time: 10 minutes 🔥 Cooking Time: 15 minutes ⏳ Total Time: 25 minutes 🪜 Difficulty Level: Easy 🍽️ Recipe Makes: 6 Servings
☐ 3 large avocados ☐ 1 lb shredded rotisserie chicken, skin removed ☐ 3 tbsp Frank’s RedHot ☐ 2 tbsp unsalted butter, melted ☐ 1 jalapeño, minced ☐ 2 green onions, minced ☐ 1 stalk celery, minced ☐ ⅔ cup shredded cheddar cheese
1. Preheat oven to 375°F and prepare the buffalo ranch drizzle; refrigerate until ready. 2. Halve avocados, remove pits, and scoop out some flesh. 3. Mix scooped avocado with shredded chicken, hot sauce, melted butter, jalapeño, green onions, celery, and cheddar cheese. Fill avocado halves with the mixture. 4. Place stuffed avocados in a cast-iron skillet and bake for 15 minutes. 5. Top with cilantro, jalapeño, and buffalo ranch drizzle, then serve.
Customize this recipe with crushed pork rinds for crunch, or top with diced bell peppers, black olives, or guacamole. Get creative and make it your own!
Love bold flavors? Try these Buffalo Chicken Stuffed Avocados for a satisfying, low-carb meal that’s ready in minutes!