Recipe of the Week


Makes four servings


• 2 medium avocados

• 1/4 cup fresh lime juice


• 2 cooked boneless chicken breasts (can also stuff with beef, shrimp or crab)

• 4 scallions or green onions

• 12 pimiento-stuffed green olives

• 1 teaspoon minced garlic

• 1/2 teaspoon salt

• 1 teaspoon black pepper

• 2 tablespoons red wine vinegar

• 1/2 cup shredded manchego cheese


• 1 cup all-purpose flour

• 1 egg, beaten

• 1 teaspoon garlic powder

• 1/2 teaspoon ground black pepper

• 1 1/2 cups beer


1. Peel the avocados. Slice in half and remove the pits. Sprinkle with lime juice.

2. Remove the skin from the chicken and shred.

3. Remove the skin from the scallions and chop into 1/4-inch pieces. Cut the olives into quarters.

4. Combine all the stuffing ingredients in a medium-sized bowl.

5. Place 1/4 of the mixture into each avocado half. Put the halves of the avocado back together with mixture inside.

6. Mix all batter ingredients together (use 1 cup of beer at first, add more to obtain desired texture).

7. Dust stuffed avocados with flour before covering with the batter.

8. Deep fry at 360? until golden.

Recipe from Tori Hampton, freshman architecture major.

Compiled by Meghan Bogardus