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Breaded stuffed avocados (Aguacates Rellenos)

An argentinian appetizer recipe that is usually served for the Christmas meal; preparing these will require a lot of gentleness, as avocados are fragile... This appetizer dish is often served with almond butter.


* 2 semi-ripe avocados
* 1 lemon
* 1 small Brie cheese wheel
* 1 clove of garlic
* 3 tablespoons chopped fresh herbs
* A few drops of Louisiana red pepper sauce
* 6 tablespoons white breadcrumbs
* 4 tablespoons sesame seed
* 1 teaspoon cumin
* Enough flour to coat the avocados
* Oil for frying
* Pepper
* 2 eggs


1) Slice the avocados in halves and carefully remove the seed. Scoop the inside flesh, leaving approximately half inch pulp on the outer shell. Squeeze lemon, avocado shells sprinkled with lemon juice spoon. Also sprinkle some lemon juice over the removed pulp, with the rest of the juice.

2) Prepare the garlic by peeling then finely mince. Cut out the crust of the cheese, mix the avocado flesh with the garlic, the cheese, fine herbs, hot pepper sauce and pepper. Fill the shells back with this avocado mixture. Once filled, very gently peel the skin off the avocados.

3) Mix the bread crumbs with sesame seeds and cumin in a bowl. Break the eggs in a bowl and whisk, pour the flour in another bowl. Pass the peeled and filled avocados in the flour, then the beaten egg, then bread crumbs. Repeat this operation once more, so that the avocados are well covered in the breading.

4) Pre-heat the oven to 450 ˚F (225 °C). Put the avocados on a baking sheet, then put these avocados on a baking sheet, put the baking sheet in the oven and cook for 15 minutes, until the breading becomes golden.

Remove from the oven avocados arrange on a serving dish, your argentinian breaded avocados are ready!

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