Mexican Beef Stuffed Avocado Crispy Egg Roll Cups
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Ingredients
- 2 large avocados, halved and pits removed
- 2–3 cups Mexican Shredded Beef, warmed OR
- Spicy White Chicken Chili Pulled Chicken
- 4 egg roll wrappers, softened (lightly brushed with water)
- 1 cup shredded cheddar (or more for your preference)
- 1–2 tablespoon chopped cilantro
- 4 tablespoon sour cream
- Cooking spray
Instructions
- Preheat oven to 425F.
- Using a large muffin tin pan (think Texas muffin pan), invert it and lightly coat 4 of the tins with cooking spray.
- Take each egg roll wrapper and lay it over one of the inverted wells and gently shape around the well. Try not to have the edges of the wrappers touching each other.
- Lightly spray the wrapper with cooking spray and bake for 5-7 minutes or until they start to turn golden brown.
- While the wrappers are cooking, remove the avocados from the shell so you’re left with 4 whole (halves).
- If the center where the pit was isn’t small take a spoon and carefully scoop some of the flesh out to make the well deeper. Be careful as you do not want to have the sides or bottom too thin.
- Remove the muffin tin from the oven and place the egg roll wrappers (that now look like a cup), on cookie sheet facing upwards.
- Place one half of the avocado in the well of the egg roll wrapper.
- Place 1/2 cup of the warmed beef in the well. If the well of the avocado is larger, add more. You want to mound it up by about an 1”.
- Top the beef with 1/4 cup shredded cheddar.
- Return to the oven and bake for 5-6 minutes or until the cheese is melted.
- Once the cheese is melted, transfer the egg roll crispy cups to a plate, garnish with cilantro and sour cream.